Name: Deconstructed Sushi Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.5 cup cooked white rice; 0.5 cup shelled edamame; 0.5 cup cucumber; 2 medium radishes; 1 sheet nori seaweed; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 1 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp rice vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deconstructed Sushi Salmon Rice Bowl

Pan-seared salmon served over a bed of fluffy white rice and crisp vegetables, finished with a drizzle of savory sesame-ginger dressing for a vibrant, satisfying crunch.

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NUTRITION

Protein

40.2g

Fat

28.4g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.5 cup cooked white rice

0.5 cup shelled edamame

0.5 cup cucumber

2 medium radishes

1 sheet nori seaweed

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

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PREPARATION

1
Season the salmon fillet evenly with the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the exterior is golden and the center is just cooked through.
3
In a small glass jar, whisk together the toasted sesame oil, coconut aminos, grated fresh ginger, and rice vinegar until emulsified.
4
Slice the cucumber into half-moons and thinly slice the radishes using a mandoline or sharp knife.
5
Place the warm cooked white rice in the base of a shallow bowl and top with the seared salmon fillet.
6
Arrange the shelled edamame, sliced cucumber, and radishes around the salmon.
7
Tear or cut the nori seaweed sheet into thin strips and scatter them over the bowl.
8
Drizzle the prepared sesame-ginger dressing over the entire bowl and serve immediately.