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 sushi rice; 0.25 cup Shelled edamame; 0.25 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.25 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 1 tsp 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 salmon served over seasoned sushi rice with crisp cucumbers and edamame, finished with a drizzle of savory coconut aminos and nutty sesame oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.5g

Fat

26.8g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

1 tsp Sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet evenly on both sides with the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the flesh is opaque and flaky.
3
In a small mixing bowl, gently fold the rice vinegar into the warm cooked sushi rice until the grains are lightly coated.
4
Place the seasoned rice into the base of a serving bowl and top with the seared salmon fillet, sliced cucumber, and shelled edamame.
5
Drizzle the coconut aminos and toasted sesame oil over the entire bowl.
6
Tear or slice the nori sheet into thin strips and sprinkle them over the top along with the toasted sesame seeds for a satisfying crunch.