Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Cooked sushi rice; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 cup Cucumber; 2 medium Radishes; 1 sheet Nori seaweed; 1 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 stalk Green onion

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 served over seasoned rice with crisp cucumbers and tangy pickled radishes for a refreshing crunch.

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NUTRITION

Protein

45.1g

Fat

22.2g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked sushi rice

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 cup Cucumber

2 medium Radishes

1 sheet Nori seaweed

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, and freshly grated ginger.
2
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
3
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice to season it.
4
Thinly slice the cucumber and radishes into rounds, and cut the nori sheet into thin, matchstick strips.
5
Finely slice the green onion on a bias for garnish.
6
Assemble the bowl by placing the seasoned rice at the base, followed by the seared salmon fillet.
7
Arrange the cucumber, radishes, and nori strips around the salmon.
8
Drizzle the entire bowl with coconut aminos and finish with a sprinkle of sliced green onions.