Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 0.25 cup Cooked jasmine rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Sliced radishes; 0.25 whole Avocado; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Furikake seasoning

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 wild salmon served over a bed of fluffy jasmine rice and crisp vegetables, finished with a drizzle of savory sesame-ginger dressing.

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NUTRITION

Protein

42.9g

Fat

23.1g

Carbs

26.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked jasmine rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

0.25 whole Avocado

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Furikake seasoning

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PREPARATION

1
Season the salmon fillet on all sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
3
In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the dressing.
4
Place the cooked jasmine rice in the center of a serving bowl.
5
Arrange the seared salmon, edamame, sliced cucumber, radishes, and avocado slices around the rice.
6
Drizzle the prepared dressing over the entire bowl.
7
Garnish with furikake seasoning for an extra layer of salty crunch.