Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild salmon fillet; 0.25 cup Cooked sushi rice; 0.25 cup Plain non-fat Greek yogurt; 1 tsp Sriracha; 1 tbsp Rice vinegar; 0.5 cup Cucumber; 1 sheet Nori seaweed; 1 tbsp Tamari; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 vinegared rice and crisp cucumbers, drizzled with a zesty sriracha-yogurt cream.

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NUTRITION

Protein

47.4g

Fat

10.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Plain non-fat Greek yogurt

1 tsp Sriracha

1 tbsp Rice vinegar

0.5 cup Cucumber

1 sheet Nori seaweed

1 tbsp Tamari

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the wild salmon fillet on both 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 cooked through and golden.
3
In a small bowl, whisk together the plain non-fat Greek yogurt, sriracha, and grated fresh ginger to create a creamy dressing.
4
Place the warm cooked sushi rice in a serving bowl and stir in the rice vinegar until well combined.
5
Slice the cooked salmon into bite-sized pieces and arrange them over the rice alongside the sliced cucumber and torn nori seaweed.
6
Drizzle the tamari and the prepared sriracha-yogurt sauce over the bowl before serving.