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; 0.13 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tbsp Tamari; 1 tsp Rice vinegar; 1 tsp Grated fresh ginger; 0.25 tsp Garlic powder; 0.5 tsp Toasted sesame seeds; 0.5 tsp Avocado oil; 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 a bed of fluffy brown rice with crunchy edamame and crisp cucumber slices, drizzled with a savory ginger-tamari glaze.

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NUTRITION

Protein

42.6g

Fat

27.1g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Grated fresh ginger

0.25 tsp Garlic powder

0.5 tsp Toasted sesame seeds

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the flesh is cooked through and flaky.
4
In a small bowl, whisk together the tamari, rice vinegar, and grated fresh ginger to create the dressing.
5
Place the cooked brown rice in the center of a bowl and arrange the shelled edamame, sliced cucumber, and thinly sliced radishes around it.
6
Top the bowl with the seared salmon fillet, drizzle the ginger-tamari dressing over the top, and garnish with toasted sesame seeds.