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; 0.33 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Sesame seeds; 2 tbsp Shredded carrots; 1 tbsp Diced 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

Air-fried salmon served over tangy seasoned rice with crisp cucumbers and buttery avocado for a vibrant, protein-packed bowl.

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NUTRITION

Protein

43.7g

Fat

28.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.33 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

2 tbsp Shredded carrots

1 tbsp Diced avocado

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PREPARATION

1
Season the salmon fillet evenly with the sea salt and black pepper.
2
Place the salmon in an air fryer at 400°F for 8-10 minutes, or until the edges are crisp and the fish flakes easily with a fork.
3
In a medium mixing bowl, gently fold the rice vinegar into the warm cooked sushi rice.
4
Steam the shelled edamame for 2 minutes until tender and bright green, then drain any excess water.
5
Layer the seasoned rice at the bottom of a serving bowl and arrange the sliced cucumber, shredded carrots, and edamame on top.
6
Place the cooked salmon fillet in the center of the bowl.
7
Garnish with diced avocado and sesame seeds, then drizzle the coconut aminos over the entire bowl before serving.