Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup Cooked white sushi rice; 1 tsp Avocado oil; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Shredded carrots; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.13 whole Avocado

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 a bed of seasoned sushi rice and crisp vegetables, drizzled with savory coconut aminos for a vibrant and refreshing bowl.

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NUTRITION

Protein

45.8g

Fat

31.0g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Cooked white sushi rice

1 tsp Avocado oil

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Shredded carrots

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.13 whole Avocado

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper.
2
Heat a non-stick skillet with avocado oil over medium-high heat and sear the salmon for 4-5 minutes per side until flaky and cooked through.
3
In a small bowl, toss the cooked rice with rice vinegar.
4
Slice the cucumber, shred the carrots, and prepare the avocado.
5
Cut the nori sheet into thin strips using kitchen shears.
6
Assemble the bowl by placing the rice at the base, then top with the seared salmon, edamame, cucumber, carrots, and avocado.
7
Garnish with sesame seeds and nori strips, then drizzle with coconut aminos before serving.