Name: Deconstructed Sushi Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.25 cup Cooked jasmine rice; 0.13 whole Avocado; 0.5 cup Diced cucumber; 0.25 cup Shelled edamame; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Toasted sesame seeds; 1 tsp Sriracha

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deconstructed Sushi Salmon Rice Bowl

Pan-seared salmon served over vinegar-seasoned jasmine rice, topped with buttery avocado and crisp cucumber for a refreshing crunch.

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NUTRITION

Protein

37.3g

Fat

28.0g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.13 whole Avocado

0.5 cup Diced cucumber

0.25 cup Shelled edamame

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

1 tsp Sriracha

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PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes or until cooked through.
4
In a small bowl, toss the warm cooked jasmine rice with the rice vinegar until well combined.
5
Transfer the seasoned rice to a serving bowl.
6
Flake the cooked salmon into large chunks and place it over the rice.
7
Arrange the diced cucumber, shelled edamame, and avocado slices around the salmon.
8
Use kitchen shears to cut the nori sheet into thin strips and sprinkle them over the bowl.
9
Drizzle the entire bowl with coconut aminos and sriracha.
10
Garnish with toasted sesame seeds and serve immediately.