Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon fillet; 0.25 cup Cooked sushi rice; 0.75 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Sliced radishes; 0.25 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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 fillets served over a bed of fluffy sushi rice and crisp vegetables, finished with a drizzle of savory-sweet umami glaze.

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NUTRITION

Protein

42.3g

Fat

24.1g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon fillet

0.25 cup Cooked sushi rice

0.75 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Rinse and cook the sushi rice according to package instructions until tender and fluffy.
2
Season the salmon fillet evenly with sea salt and black pepper.
3
Heat 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 cooked through.
4
Steam the shelled edamame in a small amount of water until bright green and tender.
5
In a small mixing bowl, whisk together the toasted sesame oil, coconut aminos, and rice vinegar to create a light dressing.
6
Assemble the bowl by placing the cooked rice at the base, then topping it with the seared salmon, cucumber slices, radishes, and steamed edamame.
7
Drizzle the prepared dressing over the entire bowl and garnish with toasted sesame seeds before serving.