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; 0.25 cup Cooked jasmine rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Tamari; 0.25 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 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 a bed of fluffy seasoned rice and crisp vegetables, drizzled with a savory tamari-sesame glaze.

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NUTRITION

Protein

44.0g

Fat

26.7g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat with the toasted sesame oil.
3
Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
4
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
In a small bowl, toss the warm cooked jasmine rice with the rice vinegar until well combined.
6
Place the seasoned rice in the bottom of a serving bowl and top with the cooked salmon fillet.
7
Arrange the sliced cucumber and shelled edamame around the salmon.
8
Drizzle the tamari over the entire bowl for a boost of savory flavor.
9
Garnish with sesame seeds and strips of shredded nori seaweed before serving.