Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-caught salmon fillet; 0.5 cup Organic brown rice; 0.5 cup Shelled edamame; 0.25 cup English cucumber; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Unseasoned rice vinegar; 0.25 tsp Fine sea salt; 0.25 tsp Cracked black pepper; 1 tsp Toasted sesame seeds; 0.5 sheet Nori seaweed

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 wild salmon served over a bed of nutty brown rice and crisp cucumbers, finished with a savory-sweet drizzle of coconut aminos.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.4g

Fat

23.7g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

0.5 cup Organic brown rice

0.5 cup Shelled edamame

0.25 cup English cucumber

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Unseasoned rice vinegar

0.25 tsp Fine sea salt

0.25 tsp Cracked black pepper

1 tsp Toasted sesame seeds

0.5 sheet Nori seaweed

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet evenly with fine sea salt and cracked black pepper.
2
Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden-brown and the center is flaky.
4
While the salmon cooks, whisk together the coconut aminos and rice vinegar in a small bowl to create the dressing.
5
Place the warm cooked brown rice in a serving bowl and arrange the shelled edamame and sliced English cucumbers on top.
6
Flake the cooked salmon over the rice and drizzle the entire bowl with the prepared coconut aminos dressing.
7
Garnish with toasted sesame seeds and shredded nori seaweed for a salty, umami finish.