Tinned Salmon Rice Bowl with Nori and Edamame

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

Tinned Salmon Rice Bowl with Nori and Edamame

YOUR SOLIN GENERATED RECIPE

Tinned Salmon Rice Bowl with Nori and Edamame

Flaked wild salmon and shelled edamame served over warm brown rice with crunchy nori sheets and a creamy, spicy yogurt drizzle.

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NUTRITION

441kcal
Protein
48.3g
Fat
12.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Tinned Pink Salmon, drained

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

2 tbsp Non-fat Greek Yogurt

2 Nori Sheets

1/4 cup Diced Cucumber

1 tsp Coconut Aminos

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PREPARATION

  • 1

    Drain the tinned salmon and place it in a small mixing bowl.

  • 2

    Fold in the Greek yogurt and a dash of sriracha if desired until the salmon is well coated and creamy.

  • 3

    Place the warm brown rice in the center of a serving bowl.

  • 4

    Arrange the shelled edamame, diced cucumber, and the prepared salmon mixture over the rice.

  • 5

    Drizzle the entire bowl with coconut aminos for a savory depth of flavor.

  • 6

    Slice the nori sheets into smaller rectangles and serve on the side to scoop up the salmon and rice for a satisfying crunch.

Tinned Salmon Rice Bowl with Nori and Edamame

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

Tinned Salmon Rice Bowl with Nori and Edamame

YOUR SOLIN GENERATED RECIPE

Tinned Salmon Rice Bowl with Nori and Edamame

Flaked wild salmon and shelled edamame served over warm brown rice with crunchy nori sheets and a creamy, spicy yogurt drizzle.

NUTRITION

441kcal
Protein
48.3g
Fat
12.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Tinned Pink Salmon, drained

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

2 tbsp Non-fat Greek Yogurt

2 Nori Sheets

1/4 cup Diced Cucumber

1 tsp Coconut Aminos

PREPARATION

  • 1

    Drain the tinned salmon and place it in a small mixing bowl.

  • 2

    Fold in the Greek yogurt and a dash of sriracha if desired until the salmon is well coated and creamy.

  • 3

    Place the warm brown rice in the center of a serving bowl.

  • 4

    Arrange the shelled edamame, diced cucumber, and the prepared salmon mixture over the rice.

  • 5

    Drizzle the entire bowl with coconut aminos for a savory depth of flavor.

  • 6

    Slice the nori sheets into smaller rectangles and serve on the side to scoop up the salmon and rice for a satisfying crunch.