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 sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 sheet Nori; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 fluffy seasoned rice with crisp cucumbers and edamame for a vibrant, nutrient-dense bowl.

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NUTRITION

Protein

43.9g

Fat

26.7g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 sheet Nori

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Grated ginger

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PREPARATION

1
Prepare the sushi rice according to package instructions and let it cool slightly.
2
Season the salmon fillet with sea salt and black pepper on both sides.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.
4
In a small bowl, whisk together the rice vinegar, grated ginger, and coconut aminos.
5
Toss the cooked rice with half of the vinegar mixture and place it in a serving bowl.
6
Slice the cooked salmon and arrange it over the rice along with cucumber, edamame, and sliced radishes.
7
Drizzle the remaining sauce over the bowl and garnish with sesame seeds and torn nori sheets.