Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.25 cup cooked white rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 medium radishes; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 0.5 tsp toasted sesame oil; 0.5 tsp grated fresh ginger; 1 sheet nori seaweed; 0.25 tsp sea salt

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 fluffy rice vinegar-seasoned grains with crisp cucumber and edamame for a refreshing, vibrant crunch.

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NUTRITION

Protein

42.3g

Fat

27.3g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked white rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 medium radishes

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp grated fresh ginger

1 sheet nori seaweed

0.25 tsp sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
4
In a small mixing bowl, whisk together the rice vinegar, coconut aminos, and grated fresh ginger to create the dressing.
5
Place the warm cooked rice in a serving bowl and fold in half of the prepared dressing.
6
Slice the cooked salmon into thick strips or bite-sized cubes.
7
Arrange the salmon, sliced cucumber, radishes, and edamame over the rice base.
8
Drizzle the remaining dressing over the top and garnish with shredded nori seaweed strips before serving.