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 sushi rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 sheet Nori seaweed; 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 served over a bed of seasoned rice and crisp vegetables, finished with a savory ginger-tamari sauce and toasted nori for a satisfying crunch.

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NUTRITION

Protein

48.0g

Fat

30.9g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.
3
In a small mixing bowl, whisk together the tamari, rice vinegar, toasted sesame oil, and freshly grated ginger to create the dressing.
4
Place the cooked sushi rice in the base of a serving bowl.
5
Arrange the sliced cucumber, radishes, and shelled edamame in sections over the rice.
6
Place the seared salmon fillet on top of the vegetables and rice.
7
Drizzle the ginger-tamari dressing over the entire bowl.
8
Tear the nori seaweed sheet into small strips and sprinkle them over the top before serving.