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; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Grated fresh ginger; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil

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 rice with crisp cucumber and edamame, drizzled with a savory ginger-soy glaze for a refreshing crunch.

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NUTRITION

Protein

41.4g

Fat

26.8g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Grated fresh ginger

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden and crispy.
3
In a small bowl, combine the cooked sushi rice with the rice vinegar, tossing gently to incorporate.
4
Whisk the coconut aminos and grated fresh ginger together in a separate small ramekin to create the dressing.
5
Place the seasoned rice in a bowl and top with the seared salmon, shelled edamame, and sliced cucumber.
6
Tear the nori seaweed into small strips, garnish the bowl, and drizzle the ginger-soy glaze over the top.