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 sushi rice; 1 tsp Rice vinegar; 0.5 cup Sliced cucumber; 0.25 cup Shelled edamame; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Black sesame seeds; 1 sheet Nori; 1 tsp Grated ginger

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 vinegared brown rice with crisp cucumbers and edamame for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

43.8g

Fat

18.1g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked brown sushi rice

1 tsp Rice vinegar

0.5 cup Sliced cucumber

0.25 cup Shelled edamame

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

1 sheet Nori

1 tsp Grated ginger

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PREPARATION

1
Prepare the brown sushi rice according to package directions, then fold in the rice vinegar while the grains are still warm.
2
Pat the salmon fillet dry and season both sides evenly with sea salt and black pepper.
3
Heat the toasted sesame oil in a non-stick skillet over medium heat and sear the salmon for about 4 minutes per side until the edges are crisp and the center is opaque.
4
Remove the salmon from the heat and gently flake it into bite-sized pieces using a fork.
5
Assemble the bowl by placing the vinegared rice at the base, then topping with sliced cucumber, edamame, and the flaked salmon pieces.
6
Finish the dish by drizzling with coconut aminos and sprinkling with fresh grated ginger, black sesame seeds, and shredded nori.