Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0 whole Avocado; 0.5 cup Sliced cucumber; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed

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 vinegared sushi rice with crisp cucumbers and buttery avocado for a refreshing, nutrient-dense bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.9g

Fat

26.1g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.25 cup Shelled edamame

0 whole Avocado

0.5 cup Sliced cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
4
Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and flakes easily.
5
In a medium bowl, gently fold the rice vinegar into the warm cooked sushi rice until well combined.
6
Slice the cucumber into thin rounds and cut the avocado portion into small wedges.
7
Place the vinegared sushi rice in the bottom of a serving bowl as the base.
8
Top the rice with the seared salmon fillet, shelled edamame, cucumber slices, and avocado wedges.
9
Drizzle the coconut aminos over the entire bowl and garnish with sesame seeds and torn pieces of nori seaweed.