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; 0.13 cup Sushi rice, cooked; 0.5 cup Edamame, shelled; 0.5 cup Cucumber, sliced; 2 tbsp Rice vinegar; 0.5 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Sesame seeds; 1 sheet Nori; 0.5 tsp Avocado oil

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 for a refreshing, protein-packed bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.2g

Fat

30.2g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup Sushi rice, cooked

0.5 cup Edamame, shelled

0.5 cup Cucumber, sliced

2 tbsp Rice vinegar

0.5 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 sheet Nori

0.5 tsp Avocado oil

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 the avocado oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is flaky.
4
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice to season it.
5
Steam the shelled edamame for 3 minutes until they are bright green and tender.
6
Arrange the vinegared rice in the base of a bowl and top with the seared salmon, steamed edamame, and sliced cucumbers.
7
Drizzle the entire bowl with coconut aminos and garnish with sesame seeds and shredded nori before serving.