Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.25 cup Cooked white rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 2 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Salmon Sushi Rice Bowl

Pan-seared salmon cubes and edamame served over a bed of seasoned rice with crisp cucumber and a drizzle of savory tamari.

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NUTRITION

Protein

42.0g

Fat

30.1g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Cooked white rice

0.5 cup Shelled edamame

0.5 cup Cucumber

2 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Cut the salmon fillet into 1-inch cubes and season evenly with the sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Add the salmon cubes to the skillet and sear for 2-3 minutes per side until golden and cooked through.
4
In a small bowl, toss the cooked white rice with the rice vinegar until well combined.
5
Place the seasoned rice in the bottom of a serving bowl.
6
Arrange the seared salmon, shelled edamame, and sliced cucumber over the rice.
7
Tear the nori seaweed sheet into small pieces and scatter them over the bowl.
8
Drizzle the tamari over the ingredients and garnish with sesame seeds before serving.