Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.33 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Avocado oil; 1 sheet Nori seaweed; 0.5 tsp Fresh ginger; 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 served over vinegared rice with crisp cucumbers and edamame, finished with a savory ginger-infused drizzle.

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NUTRITION

Protein

42.3g

Fat

29.0g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Avocado oil

1 sheet Nori seaweed

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
3
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the dressing.
4
Place the warm cooked brown rice in the center of a bowl and toss lightly with a splash of the dressing.
5
Dice the cucumber and slice the radishes into thin rounds.
6
Arrange the cucumber, radishes, and shelled edamame around the rice.
7
Flake the cooked salmon with a fork and place it on top of the rice.
8
Tear the nori seaweed into small pieces and sprinkle over the bowl before drizzling with the remaining dressing.