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 Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 1 tsp Sesame seeds; 1 tsp Grated ginger

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 served over seasoned rice with crisp cucumbers and edamame, finished with a savory tamari-ginger glaze.

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NUTRITION

Protein

44.2g

Fat

29.9g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

1 tsp Sesame seeds

1 tsp Grated ginger

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PREPARATION

1
Season the salmon fillet evenly with the sea salt and black pepper.
2
Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.
4
In a small bowl, whisk together the rice vinegar, tamari, and grated ginger to create a bright dressing.
5
Place the cooked white rice in the center of a serving bowl and top with the seared salmon fillet.
6
Arrange the sliced cucumber, shelled edamame, and torn nori strips around the salmon.
7
Drizzle the tamari-ginger dressing over the entire bowl and garnish with sesame seeds before serving.