Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Toasted sesame oil; 0.5 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds; 1 tsp Grated fresh ginger

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 wild salmon served over seasoned sushi rice with crisp cucumbers and edamame, finished with a savory drizzle of coconut aminos for a refreshing bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

28.1g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Toasted sesame oil

0.5 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 tsp Grated fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and crispy.
3
While the salmon cooks, toss the warm cooked sushi rice with rice vinegar and grated ginger in a small bowl.
4
Steam the shelled edamame for 2 minutes until tender and bright green.
5
Thinly slice the cucumber and tear the nori sheet into small strips.
6
Assemble the bowl by placing the seasoned rice at the base, then top with the seared salmon, cucumber, edamame, and nori strips.
7
Drizzle coconut aminos over the entire bowl and garnish with toasted sesame seeds before serving.