Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked short-grain white rice; 0.25 cup Shelled edamame; 2 tbsp Diced avocado; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tbsp Rice vinegar; 1 tbsp Tamari; 0.5 tsp Sesame oil; 1 tsp Black sesame seeds; 1 sheet Nori; 0.25 tsp Sea salt

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 vinegar-seasoned rice with creamy avocado and crisp vegetables for a refreshing, vibrant meal.

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NUTRITION

Protein

39.9g

Fat

30.8g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked short-grain white rice

0.25 cup Shelled edamame

2 tbsp Diced avocado

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Rice vinegar

1 tbsp Tamari

0.5 tsp Sesame oil

1 tsp Black sesame seeds

1 sheet Nori

0.25 tsp Sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is flaky.
3
In a small bowl, gently toss the warm cooked rice with the rice vinegar until well combined.
4
Prepare the vegetables by thinly slicing the cucumber and radishes, and dicing the avocado.
5
Shred the nori sheet into thin, bite-sized strips using kitchen shears.
6
Assemble the bowl by placing the seasoned rice at the base.
7
Top the rice with the seared salmon, shelled edamame, sliced cucumber, radishes, and avocado.
8
Drizzle the entire bowl with tamari and garnish with black sesame seeds and nori strips before serving.