Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.5 cup Cooked sushi rice; 0.25 cup Edamame; 0.5 cup Cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 tsp Avocado oil

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 vinegared sushi rice with crisp cucumbers and nutty edamame, finished with a savory coconut amino drizzle.

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NUTRITION

Protein

40.3g

Fat

25.6g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.25 cup Edamame

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season all sides evenly with sea salt and black pepper.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering and hot.
3
Carefully place the salmon in the skillet and sear for 4 to 5 minutes per side until a golden crust forms and the fish is cooked through.
4
While the salmon cooks, place the warm cooked sushi rice in a small bowl and gently fold in the rice vinegar to season.
5
Assemble the bowl by layering the vinegared rice at the base and topping it with the seared salmon, sliced cucumber, and edamame.
6
Drizzle the coconut aminos over the entire bowl and garnish with sesame seeds for a clean, nutrient-dense finish.