Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 0.25 cup cooked sushi rice; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.5 tsp toasted sesame oil; 0.5 cup sliced cucumber; 2 tbsp pickled ginger; 1 sheet nori seaweed; 0.5 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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 fillet served over a light bed of seasoned sushi rice with crisp cucumbers and tangy pickled ginger for a refreshing, nutrient-dense bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.4g

Fat

25.3g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.25 cup cooked sushi rice

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp toasted sesame oil

0.5 cup sliced cucumber

2 tbsp pickled ginger

1 sheet nori seaweed

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
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 flaky.
3
In a small mixing bowl, whisk together the rice vinegar and toasted sesame oil.
4
Gently fold the vinegar and oil mixture into the warm cooked sushi rice until well combined.
5
Place the seasoned rice in the bottom of a serving bowl and top with the cooked salmon fillet.
6
Arrange the sliced cucumbers and pickled ginger alongside the salmon.
7
Drizzle the coconut aminos over the entire bowl for a savory finish.
8
Crumble the nori seaweed sheet by hand and sprinkle it over the top along with the toasted sesame seeds.