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 sushi rice; 0.25 cup shelled edamame; 0.25 cup cucumber; 0.13 whole avocado; 1 tbsp coconut aminos; 0.5 tsp toasted sesame oil; 1 tbsp plain greek yogurt; 0.5 tsp sriracha; 1 tsp rice vinegar; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 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

Pan-seared wild salmon glazed in savory coconut aminos, served over a bed of fluffy rice with crisp cucumber and buttery avocado.

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NUTRITION

Protein

42.8g

Fat

32.8g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup sushi rice

0.25 cup shelled edamame

0.25 cup cucumber

0.13 whole avocado

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tbsp plain greek yogurt

0.5 tsp sriracha

1 tsp rice vinegar

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp sesame seeds

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, and garlic powder.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the center is flaky.
4
In a small bowl, whisk together the plain Greek yogurt and sriracha to create a creamy spicy sauce.
5
Place the cooked sushi rice in the center of a serving bowl.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and avocado slices over the rice.
7
Drizzle the coconut aminos and rice vinegar over the entire bowl, then garnish with sesame seeds.