Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Plain Greek yogurt; 1 tsp Sriracha; 1 tsp Rice vinegar; 1 tsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.5 sheet Nori seaweed

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 fluffy jasmine rice with crisp cucumbers and a zesty sriracha-yogurt drizzle that adds a creamy kick.

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NUTRITION

Protein

45.2g

Fat

21.8g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked jasmine rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Plain Greek yogurt

1 tsp Sriracha

1 tsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet evenly on both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the inside is flaky.
3
In a small mixing bowl, whisk together the plain Greek yogurt, sriracha, and rice vinegar until the sauce is smooth and combined.
4
Place the warm cooked jasmine rice into a serving bowl and arrange the seared salmon, shelled edamame, and sliced cucumbers on top.
5
Tear or crumble the nori seaweed sheet over the bowl and drizzle the entire dish with coconut aminos and the prepared spicy yogurt sauce.
6
Garnish with sesame seeds and serve immediately while the salmon is warm.