Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.33 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.5 cup English cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Grated fresh ginger; 1 sheet Nori seaweed; 0.25 tsp Toasted sesame seeds

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 nutty brown rice with crisp cucumbers and edamame, finished with a bright ginger-infused dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

17.3g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup English cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Grated fresh ginger

1 sheet Nori seaweed

0.25 tsp Toasted sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is flaky.
3
In a small bowl, whisk together the rice vinegar, coconut aminos, and grated fresh ginger to create a bright dressing.
4
Place the cooked brown rice in the center of a shallow bowl and arrange the sliced cucumber and shelled edamame around the edges.
5
Top the rice with the seared salmon fillet and drizzle the prepared ginger dressing over the entire bowl.
6
Garnish with torn nori seaweed strips and toasted sesame seeds before serving.