Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.25 cup cooked white rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 medium radishes; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp toasted sesame oil; 0.5 tsp sesame seeds; 1 sheet nori seaweed; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 fillets served over fluffy rice with crisp cucumbers and edamame, drizzled with a savory sesame-ginger dressing.

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NUTRITION

Protein

42.8g

Fat

27.5g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked white rice

0.25 cup shelled edamame

0.5 cup cucumber

2 medium radishes

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp toasted sesame oil

0.5 tsp sesame seeds

1 sheet nori seaweed

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes until the exterior is golden and crisp, then flip and cook for another 2 to 3 minutes until cooked through.
4
While the salmon is searing, slice the cucumber into thin half-moons and shave the radishes into translucent rounds.
5
In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil until well combined.
6
Place the warm cooked rice in the center of a bowl and arrange the seared salmon, edamame, cucumber, and radishes on top.
7
Drizzle the prepared dressing over the entire bowl and garnish with sesame seeds and torn strips of nori seaweed.