Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Cooked sushi rice; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Fresh ginger; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 stalk Green onion; 1 sheet Nori seaweed; 1 tsp Sesame seeds; 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 cubes served over a bed of seasoned rice and crisp vegetables, drizzled with a savory ginger-amino glaze.

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NUTRITION

Protein

49.4g

Fat

19.5g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked sushi rice

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Fresh ginger

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 stalk Green onion

1 sheet Nori seaweed

1 tsp Sesame seeds

1 tsp Avocado oil

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PREPARATION

1
Pat the salmon fillet dry and cut into 1-inch cubes.
2
In a small bowl, whisk together the grated fresh ginger and half of the coconut aminos, then toss with the salmon cubes.
3
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 2-3 minutes per side until golden and cooked through.
4
In a separate bowl, fold the rice vinegar into the warm cooked sushi rice.
5
Thinly slice the cucumber and radishes, and finely chop the green onion.
6
Slice the nori sheet into thin ribbons using kitchen shears.
7
Assemble the bowl by placing the seasoned rice at the base and topping with the seared salmon, edamame, cucumber, and radishes.
8
Garnish with nori ribbons, green onions, and sesame seeds, then drizzle with the remaining coconut aminos before serving.