Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.5 cup Cooked sushi rice; 1 tsp Rice vinegar; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 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 vinegared rice with crisp cucumber and radish for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

42.3g

Fat

26.7g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Cooked sushi rice

1 tsp Rice vinegar

0.5 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4-5 minutes per side until golden brown and cooked through.
4
While the salmon cooks, combine the cooked sushi rice with rice vinegar in a small bowl and toss to coat.
5
Slice the cucumber and radishes into very thin rounds.
6
Tear the nori seaweed sheet into small, bite-sized pieces.
7
Remove the salmon from the heat and gently flake it into large chunks using a fork.
8
Assemble the bowl by placing the vinegared rice at the base.
9
Top the rice with the flaked salmon, sliced cucumber, radishes, and nori pieces.
10
Drizzle the entire bowl with coconut aminos just before serving.