Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.4 cup Cooked sushi rice; 1 tsp Sesame oil; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 0.5 cup Sliced cucumber; 2 tbsp Sliced radishes; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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

Flaky oven-roasted salmon served over seasoned sushi rice with crisp cucumber and pickled radishes for a vibrant and satisfying bowl.

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NUTRITION

Protein

41.9g

Fat

29.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.4 cup Cooked sushi rice

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Season the salmon fillet with sea salt and black pepper, then roast for 12-15 minutes until it flakes easily with a fork.
3
While the salmon cooks, whisk together the coconut aminos, rice vinegar, and sesame oil in a small jar to create the dressing.
4
Place the warm cooked sushi rice in the center of a serving bowl and drizzle with half of the prepared dressing.
5
Flake the roasted salmon into bite-sized pieces and arrange them over the rice.
6
Add the sliced cucumber and radishes to the bowl in neat sections.
7
Tear the nori seaweed sheet into small strips and scatter them over the top.
8
Finish the bowl by garnishing with sesame seeds and drizzling with the remaining dressing.