Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz wild-caught salmon fillet; 0.33 cup cooked sushi rice; 0.5 cup shelled edamame; 0.25 cup sliced cucumber; 2 medium radishes; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 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 salmon served over seasoned sushi rice with crisp cucumbers and buttery edamame for a refreshing and vibrant bowl.

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NUTRITION

Protein

44.8g

Fat

25.5g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz wild-caught salmon fillet

0.33 cup cooked sushi rice

0.5 cup shelled edamame

0.25 cup sliced cucumber

2 medium radishes

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 sheet nori seaweed

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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 4-5 minutes per side until golden and cooked through.
3
In a small bowl, whisk together the toasted sesame oil, coconut aminos, and rice vinegar to create a light dressing.
4
Place the warm cooked sushi rice in the center of a serving bowl.
5
Flake the cooked salmon over the rice and arrange the edamame, sliced cucumber, and radishes around the edges.
6
Tear the nori sheet into small strips and sprinkle over the top before drizzling with the prepared dressing.