Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.25 cup shelled edamame; 0.5 cup cauliflower rice; 0.25 cup cooked sushi rice; 1 tbsp tamari; 1 tsp rice vinegar; 0.25 cup English cucumber; 1 tsp sesame seeds; 0.5 tsp fresh ginger; 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 wild salmon served over a blend of fluffy sushi rice and cauliflower rice, topped with crisp cucumbers and a savory tamari-ginger glaze.

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NUTRITION

Protein

46.8g

Fat

14.0g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.25 cup shelled edamame

0.5 cup cauliflower rice

0.25 cup cooked sushi rice

1 tbsp tamari

1 tsp rice vinegar

0.25 cup English cucumber

1 tsp sesame seeds

0.5 tsp fresh ginger

1 sheet nori seaweed

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the salmon fillet with freshly grated ginger, sea salt, and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and crispy.
3
In a small bowl, toss the cooked sushi rice and cauliflower rice with rice vinegar to combine.
4
Thinly slice the English cucumber and finely shred the nori seaweed sheet into thin strips.
5
Build the bowl by layering the rice blend at the bottom, followed by the seared salmon, shelled edamame, and cucumber slices.
6
Drizzle the entire bowl with tamari and garnish with sesame seeds and the shredded nori.