Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild sockeye salmon fillet; 0.25 cup cooked short-grain white rice; 1 cup cauliflower rice; 0.25 cup shelled edamame; 0.25 cup sliced cucumber; 2 medium radishes; 0.25 whole avocado; 1 tsp rice vinegar; 1 tbsp tamari; 0.25 tsp toasted sesame oil; 0.5 sheet nori seaweed; 0.25 tsp black sesame seeds; 0.25 tsp sea salt

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 wild salmon served over a fluffy rice and cauliflower blend, topped with crisp cucumbers and creamy avocado for a refreshing crunch.

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NUTRITION

Protein

48.7g

Fat

20.1g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz wild sockeye salmon fillet

0.25 cup cooked short-grain white rice

1 cup cauliflower rice

0.25 cup shelled edamame

0.25 cup sliced cucumber

2 medium radishes

0.25 whole avocado

1 tsp rice vinegar

1 tbsp tamari

0.25 tsp toasted sesame oil

0.5 sheet nori seaweed

0.25 tsp black sesame seeds

0.25 tsp sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is flaky.
3
In a small bowl, combine the warm cooked white rice and cauliflower rice, tossing with rice vinegar to infuse the grains.
4
Steam the edamame for 2 minutes until bright green and tender.
5
Thinly slice the cucumber, radishes, and avocado.
6
Assemble the bowl by placing the rice mixture at the base, followed by the seared salmon fillet.
7
Arrange the edamame, cucumber, radishes, and avocado around the salmon.
8
Drizzle the entire bowl with tamari and toasted sesame oil, then garnish with crumbled nori and black sesame seeds.