Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon; 0.5 cup edamame; 0.13 cup sushi rice; 0.5 cup cucumber; 2 tbsp rice vinegar; 1 tbsp coconut aminos; 0.5 tsp sesame oil; 1 tsp ginger; 0.25 cup carrots; 1 sheet nori; 0.25 tsp sea salt; 0.25 tsp black pepper

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 served over a light bed of seasoned rice and crisp vegetables, finished with a zesty ginger-soy glaze that provides a refreshing snap.

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NUTRITION

Protein

45.9g

Fat

28.8g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon

0.5 cup edamame

0.13 cup sushi rice

0.5 cup cucumber

2 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp sesame oil

1 tsp ginger

0.25 cup carrots

1 sheet nori

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the flesh flakes easily with a fork.
4
While the salmon cooks, whisk together the coconut aminos, rice vinegar, and freshly grated ginger in a small bowl to create the dressing.
5
Prepare the bowl by placing the cooked sushi rice at the base, then top with the sliced cucumber, shredded carrots, and shelled edamame.
6
Place the seared salmon on top of the vegetables and rice.
7
Drizzle the ginger-soy dressing over the entire bowl and garnish with torn pieces of nori seaweed before serving.