Name: Deconstructed Sushi Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 0.25 cup Non-fat Greek yogurt; 1 tsp Sriracha; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Rice vinegar; 1 sheet Nori; 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

Deconstructed Sushi Salmon Rice Bowl

Pan-seared salmon cubes served over fluffy rice with crisp cucumbers and creamy spicy sauce for a vibrant, texture-rich bowl.

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NUTRITION

Protein

45.7g

Fat

27.0g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

0.25 cup Non-fat Greek yogurt

1 tsp Sriracha

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

1 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cut the salmon fillet into 1-inch cubes and season evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until golden and cooked through.
3
In a small mixing bowl, whisk together the non-fat Greek yogurt and sriracha until smooth to create the spicy sauce.
4
In a serving bowl, toss the warm cooked rice with rice vinegar and tamari until well combined.
5
Thinly slice the cucumber and radishes into rounds.
6
Top the seasoned rice with the seared salmon cubes, sliced cucumber, radishes, and shelled edamame.
7
Crumble the nori sheet over the bowl and finish with a drizzle of the spicy yogurt sauce.