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; 0.25 cup Cooked sushi rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 2 whole Radish; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Toasted sesame oil; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 1 sheet Nori

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 seasoned sushi rice with crisp cucumbers and edamame, drizzled with a savory ginger-tamari glaze for a refreshing finish.

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NUTRITION

Protein

47.1g

Fat

27.4g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.5 cup Shelled edamame

0.5 cup Cucumber

2 whole Radish

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Toasted sesame oil

0.5 tsp Fresh ginger

0.25 tsp Sea salt

1 sheet Nori

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
3
In a small glass bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and freshly grated ginger to create the dressing.
4
Place the warm cooked sushi rice in the base of a serving bowl.
5
Thinly slice the cucumber and radishes into rounds.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and radishes on top of the rice.
7
Drizzle the ginger-tamari dressing over the ingredients and garnish with shredded nori strips.