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; 0.5 cup Cooked short-grain white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 2 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Sesame seeds; 1 sheet Nori seaweed; 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 served over fluffy sushi rice with crisp cucumbers and edamame, finished with a bright and zesty rice vinegar dressing.

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NUTRITION

Protein

42.6g

Fat

21g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked short-grain white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

2 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Sesame seeds

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crispy and the flesh is flaky.
3
Place the cooked short-grain white rice in a serving bowl and fold in 1 tablespoon of the rice vinegar.
4
Top the rice with the seared salmon, sliced cucumber, shelled edamame, and sliced radishes.
5
Drizzle the tamari and the remaining 1 tablespoon of rice vinegar over the entire bowl.
6
Garnish with sesame seeds and torn pieces of the nori seaweed sheet before serving.