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; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Grated ginger; 0.5 tsp Toasted sesame seeds; 1 sheet Nori seaweed; 0.13 whole Avocado; 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 salmon served over seasoned sushi rice with crisp cucumbers and buttery avocado for a refreshing and nutrient-dense bowl.

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NUTRITION

Protein

44.9g

Fat

29.0g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Grated ginger

0.5 tsp Toasted sesame seeds

1 sheet Nori seaweed

0.13 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the flesh is flaky and opaque.
3
In a small bowl, whisk together the rice vinegar, tamari, and grated ginger to create the dressing.
4
Place the cooked sushi rice in the base of a serving bowl.
5
Arrange the seared salmon, edamame, cucumber, radishes, and avocado slices over the rice.
6
Drizzle the ginger-tamari dressing evenly over the bowl.
7
Crumble the nori seaweed over the top and sprinkle with toasted sesame seeds before serving.