Name: Sushi Rice Bowl with Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Sushi rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 1 sheet Nori; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.5 tsp Fresh ginger

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sushi Rice Bowl with Salmon

Pan-seared salmon served over a bed of seasoned rice and edamame, topped with crisp cucumber and savory nori for a refreshing crunch.

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NUTRITION

Protein

47.2g

Fat

27.6g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Sushi rice

0.5 cup Shelled edamame

0.5 cup Cucumber

1 sheet Nori

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tsp Fresh ginger

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PREPARATION

1
Rinse and cook the sushi rice according to package instructions until tender and fluffy.
2
Season the salmon fillet evenly with sea salt and black pepper on both sides.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until it flakes easily with a fork.
4
Steam the shelled edamame in a small amount of water until bright green and tender.
5
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the dressing.
6
Flake the cooked salmon into bite-sized pieces and slice the cucumber into thin rounds.
7
Assemble the bowl by placing the cooked rice at the bottom, then topping it with the salmon, edamame, and cucumber.
8
Drizzle the ginger dressing over the bowl and garnish with shredded nori and sesame seeds before serving.