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 brown rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 medium radishes; 1 sheet nori seaweed; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.5 tsp grated 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 fluffy brown rice and crisp vegetables, drizzled with a zesty ginger-amino glaze for a refreshing finish.

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NUTRITION

Protein

42.4g

Fat

13.0g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 medium radishes

1 sheet nori seaweed

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp grated fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the salmon fillet evenly on both sides with the 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 the skin is crispy and the flesh is opaque.
3
In a small glass bowl, whisk together the coconut aminos, rice vinegar, and freshly grated ginger to create the dressing.
4
Place the cooked brown rice in the center of a shallow bowl and arrange the sliced cucumber, radishes, and shelled edamame around the edges.
5
Flake the cooked salmon over the rice, garnish with torn pieces of nori seaweed, and drizzle the ginger-amino glaze over the entire bowl.