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; 0.25 cup Sliced cucumber; 2 tbsp Shredded carrots; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 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 wild salmon served over a bed of fluffy sushi rice with crisp cucumbers and edamame, finished with a drizzle of savory coconut aminos.

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NUTRITION

Protein

46.4g

Fat

18.3g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild salmon fillet

0.5 cup Cooked sushi rice

0.25 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Shredded carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Season the wild salmon fillet with sea salt and black pepper on both sides.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until perfectly flaky.
3
In a serving bowl, toss the warm cooked sushi rice with the rice vinegar until well combined.
4
Flake the cooked salmon into bite-sized pieces and arrange them over the rice.
5
Place the edamame, sliced cucumber, and shredded carrots in sections around the salmon.
6
Drizzle the entire bowl with coconut aminos and garnish with sesame seeds and crumbled nori seaweed before serving.