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; 0.33 cup Cooked short-grain white rice; 0.25 cup Shelled edamame; 0.06 whole Avocado; 0.5 cup Sliced cucumber; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Grated fresh ginger; 0.5 tsp Toasted sesame oil; 1 sheet Nori; 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 fillets served over a bed of vinegar-splashed rice with crunchy cucumbers and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.7g

Fat

29.0g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked short-grain white rice

0.25 cup Shelled edamame

0.06 whole Avocado

0.5 cup Sliced cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Grated fresh ginger

0.5 tsp Toasted sesame oil

1 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat the toasted sesame 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 edges are crispy and the center is flaky.
4
In a small mixing bowl, whisk together the rice vinegar, coconut aminos, and grated fresh ginger to create the dressing.
5
Place the warm cooked rice in a serving bowl and toss with half of the prepared dressing.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and avocado over the rice.
7
Drizzle the remaining dressing over the bowl and garnish with crumbled nori sheets before serving.