Name: Pan-Seared Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.5 cup cooked brown rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 small radishes; 1 tbsp rice vinegar; 1 tbsp tamari; 1 tsp grated fresh ginger; 0.25 sheet nori seaweed; 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

Pan-Seared Salmon Sushi Rice Bowl

Pan-seared salmon served over fluffy brown rice with crisp cucumbers and edamame, finished with a zesty ginger-tamari drizzle for a vibrant, umami-rich bite.

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NUTRITION

Protein

43.9g

Fat

26.9g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 small radishes

1 tbsp rice vinegar

1 tbsp tamari

1 tsp grated fresh ginger

0.25 sheet nori seaweed

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 on both sides with the sea salt and black pepper.
2
Heat the avocado oil in a medium 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 exterior is golden and the center is just cooked through.
4
In a small jar or bowl, whisk together the tamari, rice vinegar, and grated fresh ginger until the dressing is well combined.
5
Scoop the warm cooked brown rice into a serving bowl.
6
Thinly slice the radishes and arrange them over the rice along with the seared salmon, sliced cucumber, and shelled edamame.
7
Tear the nori seaweed into thin strips and scatter them over the top of the bowl.
8
Drizzle the ginger-tamari dressing over the salmon and vegetables just before serving.