Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 0.5 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame seeds; 1 tsp Freshly grated ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 wild salmon served over seasoned rice with crisp cucumbers and edamame, finished with a savory ginger-coconut aminos glaze.

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NUTRITION

Protein

44.7g

Fat

18.4g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame seeds

1 tsp Freshly grated ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Pat the salmon dry and season both sides with sea salt and black pepper.
2
Heat avocado oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is flaky.
3
In a small bowl, whisk together the coconut aminos, rice vinegar, and freshly grated ginger to create a light glaze.
4
Place the warm cooked rice in a bowl and top with the seared salmon, sliced cucumbers, and shelled edamame.
5
Drizzle the ginger glaze over the salmon and vegetables, then garnish with toasted sesame seeds.