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; 0.33 cup Cooked white sushi rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds

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, drizzled with a zesty ginger-amino dressing for a refreshing bite.

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NUTRITION

Protein

43.1g

Fat

25.9g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked white sushi rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

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PREPARATION

1
Season the salmon fillet on both sides with 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 edges are crispy and the center is flaky.
3
While the salmon cooks, whisk together the coconut aminos, rice vinegar, and freshly grated ginger in a small bowl to create the dressing.
4
Thinly slice the cucumber and radishes into rounds.
5
Place the cooked sushi rice in the base of a bowl and top with the seared salmon fillet, edamame, cucumber, and radishes.
6
Tear or crumble the nori sheet over the bowl, drizzle with the ginger-amino dressing, and finish with a sprinkle of toasted sesame seeds.