Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.5 cup cooked sushi rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp sliced radishes; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.5 tsp fresh grated ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 fillets served over a bed of fluffy rice and crisp vegetables, finished with a drizzle of savory ginger-infused aminos.

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NUTRITION

Protein

49.0g

Fat

18.4g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.5 cup cooked sushi rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp sliced radishes

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp fresh grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 sheet nori seaweed

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
4
Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and flakes easily.
5
In a small bowl, whisk together the coconut aminos and fresh grated ginger to create a light dressing.
6
Place the cooked sushi rice in the center of a bowl and top with the seared salmon, edamame, cucumber, and radishes.
7
Drizzle the ginger-amino dressing over the bowl and garnish with torn nori seaweed.