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 short-grain white rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 0.25 cup Shredded carrots; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 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 wild salmon served over seasoned rice with crisp cucumbers and edamame, finished with a savory drizzle of coconut aminos and toasted nori.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.6g

Fat

13.5g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked short-grain white rice

0.25 cup Shelled edamame

0.5 cup Cucumber

0.25 cup Shredded carrots

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is flaky.
3
In a small bowl, toss the warm cooked rice with the rice vinegar until well combined.
4
Thinly slice the cucumber into rounds and prepare the shredded carrots and shelled edamame.
5
Place the seasoned rice in the bottom of a serving bowl and top with the seared salmon fillet.
6
Arrange the cucumber, carrots, and edamame around the salmon.
7
Drizzle the entire bowl with coconut aminos and sprinkle with sesame seeds.
8
Tear the nori sheet into small strips and scatter over the top before serving.