Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-caught salmon fillet; 0.25 cup Cooked brown rice; 0.5 cup Shelled edamame; 0.25 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Sesame seeds; 0.25 sheet Nori; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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 nutty brown rice and crisp vegetables, finished with a vibrant splash of rice vinegar and savory coconut aminos.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

19.5g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

0.25 cup Cooked brown rice

0.5 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Sesame seeds

0.25 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the brown rice according to package directions and set aside to cool slightly.
2
Season the salmon fillet with sea salt and black pepper on both sides.
3
Heat avocado oil in a non-stick skillet over medium-high heat.
4
Sear the salmon for approximately 4-5 minutes per side until the edges are golden and the center is cooked through.
5
Steam the shelled edamame for 3 minutes until bright green and tender.
6
In a small ramekin, combine the rice vinegar and coconut aminos to create a light dressing.
7
Slice the cucumber into thin rounds and shred the nori sheet into small strips.
8
Assemble the bowl by layering the rice, flaked salmon, edamame, and cucumber.
9
Drizzle the dressing over the bowl and garnish with sesame seeds and shredded nori.