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; 0.33 cup cooked sushi rice; 0.33 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp nonfat Greek yogurt; 1 tsp sriracha; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 sheet nori

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 served over fluffy sushi rice with crisp cucumbers and shelled edamame for a refreshing, vibrant meal.

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NUTRITION

Protein

41.2g

Fat

28.9g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.33 cup cooked sushi rice

0.33 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp nonfat Greek yogurt

1 tsp sriracha

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 sheet nori

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
4
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
5
In a small bowl, whisk together the Greek yogurt and sriracha until smooth and creamy to create a clean spicy mayo.
6
Divide the cooked sushi rice into a bowl and top with the seared salmon fillet.
7
Arrange the sliced cucumber and shelled edamame alongside the salmon for a fresh crunch.
8
Tear the nori sheet into small strips and tuck them into the side of the bowl.
9
Drizzle the entire bowl with coconut aminos and the prepared spicy yogurt sauce.
10
Finish with a sprinkle of sesame seeds for a nutty, toasted flavor.