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 sushi rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 tbsp rice vinegar; 1 tbsp coconut aminos; 0.25 tsp sesame oil; 1 sheet nori seaweed; 0.5 tsp toasted sesame seeds; 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

Salmon Sushi Rice Bowl

Pan-seared salmon fillet served over seasoned sushi rice with crisp cucumbers and edamame, finished with a drizzle of savory coconut aminos and toasted sesame seeds.

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NUTRITION

Protein

42.8g

Fat

27.3g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup sushi rice

0.25 cup shelled edamame

0.5 cup cucumber

2 tbsp rice vinegar

1 tbsp coconut aminos

0.25 tsp sesame oil

1 sheet nori seaweed

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2
Season the salmon fillet on both sides with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and add the sesame oil.
4
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
5
While the salmon is cooking, toss the warm cooked rice with the rice vinegar in a small bowl.
6
Thinly slice the cucumber into rounds and finely shred the nori seaweed sheet using kitchen shears.
7
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon, edamame, and cucumber slices.
8
Drizzle the coconut aminos over the salmon and garnish the entire bowl with toasted sesame seeds and shredded nori.