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; 0.33 cup cooked brown rice; 1 tsp avocado oil; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp shredded carrots; 1 tbsp coconut aminos; 2 tsp rice vinegar; 0.5 tsp grated fresh ginger; 0.25 tsp toasted sesame oil; 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 fillet served over a bed of nutty brown rice and crisp vegetables, finished with a bright ginger-soy drizzle and toasted sesame seeds.

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NUTRITION

Protein

43.5g

Fat

31.8g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.33 cup cooked brown rice

1 tsp avocado oil

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp shredded carrots

1 tbsp coconut aminos

2 tsp rice vinegar

0.5 tsp grated fresh ginger

0.25 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 sheet nori

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the exterior is crispy and the center is flaky.
3
In a small mixing bowl, whisk together the coconut aminos, rice vinegar, grated ginger, and toasted sesame oil to create the dressing.
4
Place the cooked brown rice in the center of a shallow bowl.
5
Arrange the sliced cucumber, shredded carrots, and shelled edamame in sections around the rice.
6
Place the seared salmon fillet on top of the rice and garnish with torn pieces of the nori sheet.
7
Drizzle the ginger-soy dressing over the entire bowl and finish with a sprinkle of sesame seeds.