Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild salmon fillet; 0.5 cup cooked sushi rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 medium radishes; 1 sheet nori seaweed; 0.5 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp black 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 served over seasoned sushi rice with crisp cucumbers and edamame for a refreshing crunch.

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NUTRITION

Protein

49.0g

Fat

14.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

6 oz wild salmon fillet

0.5 cup cooked sushi rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 medium radishes

1 sheet nori seaweed

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp black sesame seeds

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PREPARATION

1
Season the wild salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are golden and the fish flakes easily.
4
In a small bowl, toss the warm cooked sushi rice with rice vinegar until the grains are lightly coated.
5
Thinly slice the cucumber and radishes into rounds while the salmon finishes cooking.
6
Place the seasoned rice into a serving bowl and top with the flaked salmon, shelled edamame, cucumber slices, and radishes.
7
Tear the nori seaweed into small strips and sprinkle over the bowl along with the black sesame seeds.
8
Drizzle the tamari over the entire bowl and serve immediately while the salmon is still warm.