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 white sushi rice, cooked; 0.25 cup shelled edamame; 0.5 cup cucumber, sliced; 2 medium radishes, sliced; 1 tbsp tamari; 1 tsp rice vinegar; 1 tsp sesame seeds; 0.5 tsp fresh ginger, grated; 1 sheet nori, shredded; 1 tsp avocado oil; 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 salmon served over a bed of seasoned sushi rice with crunchy cucumbers and edamame, finished with a drizzle of savory tamari and toasted sesame seeds.

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NUTRITION

Protein

43.9g

Fat

30.0g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup white sushi rice, cooked

0.25 cup shelled edamame

0.5 cup cucumber, sliced

2 medium radishes, sliced

1 tbsp tamari

1 tsp rice vinegar

1 tsp sesame seeds

0.5 tsp fresh ginger, grated

1 sheet nori, shredded

1 tsp avocado oil

0.25 tsp sea salt

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PREPARATION

1
Prepare the sushi rice according to package directions and set aside.
2
Season the salmon fillet evenly with sea salt.
3
Heat avocado oil in a non-stick skillet over medium-high heat.
4
Sear the salmon for 4-5 minutes per side until the skin is crispy and the center is just opaque.
5
In a small bowl, whisk together the tamari, rice vinegar, and grated ginger to create the dressing.
6
Steam the shelled edamame until tender and bright green.
7
Thinly slice the cucumber and radishes into rounds.
8
Place the cooked rice in the center of a bowl and top with the pan-seared salmon fillet.
9
Arrange the edamame, cucumber, and radishes around the salmon.
10
Garnish the bowl with shredded nori and sesame seeds, then drizzle the ginger-tamari dressing over the top before serving.