Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 tbsp Radishes; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori

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 cubes glazed in savory coconut aminos served over fluffy rice with crisp cucumber and snap-fresh edamame for a vibrant texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

29.6g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 tbsp Radishes

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon dry with a paper towel and cut into 1-inch cubes, then season evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Add the salmon cubes to the skillet and sear for 2-3 minutes per side until golden brown and cooked through.
4
In a small bowl, whisk together the coconut aminos and rice vinegar, then pour over the salmon in the pan, tossing for 30 seconds to glaze.
5
Place the warm cooked rice in the center of a bowl.
6
Arrange the glazed salmon, edamame, sliced cucumber, and radishes over the rice.
7
Finely shred the nori sheet and sprinkle over the bowl along with the sesame seeds before serving.