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 white rice; 0.25 cup Shelled edamame; 0.25 cup Sliced cucumber; 2 tbsp Sliced radish; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed

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 glazed with coconut aminos served over a bed of fluffy rice with crisp cucumbers and toasted sesame for a refreshing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.9g

Fat

30.2g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked white rice

0.25 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Sliced radish

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crispy.
4
Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
During the last minute of cooking, drizzle the coconut aminos over the salmon to create a light glaze.
6
Place the warm cooked rice in the center of a bowl and splash with rice vinegar.
7
Top the rice with the glazed salmon, shelled edamame, sliced cucumber, and radish.
8
Garnish with sesame seeds and strips of nori seaweed before serving.