Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz salmon fillet; 0.25 cup sushi rice; 0.25 cup edamame; 0.5 cup cucumber; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp fresh ginger; 1 stalk green onion; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp avocado oil; 0.5 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 fillet served over seasoned sushi rice with crisp cucumbers and shelled edamame for a refreshing, protein-packed bowl.

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NUTRITION

Protein

31.7g

Fat

19.4g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz salmon fillet

0.25 cup sushi rice

0.25 cup edamame

0.5 cup cucumber

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

0.5 sheet nori

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PREPARATION

1
Cook the sushi rice according to package directions and set aside to cool slightly.
2
Season the salmon fillet evenly with sea salt and black pepper on both sides.
3
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are crisp and golden.
4
In a small bowl, whisk together the tamari, rice vinegar, and grated fresh ginger to create a light dressing.
5
Slice the cucumber into thin rounds and finely chop the green onion.
6
Assemble the bowl by placing the cooked rice at the base and topping it with the seared salmon, edamame, and cucumber slices.
7
Drizzle the tamari-ginger dressing over the bowl and garnish with shredded nori, sesame seeds, and green onions.