Assorted Sushi and Sashimi Platter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Assorted Sushi and Sashimi Platter

YOUR SOLIN GENERATED RECIPE

Assorted Sushi and Sashimi Platter

Chilled sashimi-grade salmon and tuna slices paired with vinegared sushi rice and snappy cucumber for a clean, ocean-fresh meal.

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NUTRITION

532kcal
Protein
53g
Fat
17.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz sashimi-grade salmon

2 oz sashimi-grade tuna

2 oz cooked tail-on shrimp

0.5 cup cooked sushi rice

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 cup cucumber

1 sheet nori

1 tbsp pickled ginger

1 tsp wasabi paste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice until well combined and glossy.

  • 2

    Using a very sharp knife, slice the sashimi-grade salmon and tuna into thin, uniform rectangles against the grain.

  • 3

    Peel the cucumber and slice it into thin, matchstick-sized pieces for a refreshing crunch.

  • 4

    Shape small oblong mounds of rice with dampened hands and drape a slice of fish or a butterfly-cut shrimp over each.

  • 5

    Arrange the nigiri, remaining sashimi slices, and cucumber on a platter with the nori, ginger, wasabi, and coconut aminos.

Assorted Sushi and Sashimi Platter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Assorted Sushi and Sashimi Platter

YOUR SOLIN GENERATED RECIPE

Assorted Sushi and Sashimi Platter

Chilled sashimi-grade salmon and tuna slices paired with vinegared sushi rice and snappy cucumber for a clean, ocean-fresh meal.

NUTRITION

532kcal
Protein
53g
Fat
17.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz sashimi-grade salmon

2 oz sashimi-grade tuna

2 oz cooked tail-on shrimp

0.5 cup cooked sushi rice

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 cup cucumber

1 sheet nori

1 tbsp pickled ginger

1 tsp wasabi paste

PREPARATION

  • 1

    In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice until well combined and glossy.

  • 2

    Using a very sharp knife, slice the sashimi-grade salmon and tuna into thin, uniform rectangles against the grain.

  • 3

    Peel the cucumber and slice it into thin, matchstick-sized pieces for a refreshing crunch.

  • 4

    Shape small oblong mounds of rice with dampened hands and drape a slice of fish or a butterfly-cut shrimp over each.

  • 5

    Arrange the nigiri, remaining sashimi slices, and cucumber on a platter with the nori, ginger, wasabi, and coconut aminos.