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 brown rice; 0.25 cup Shelled edamame; 0.25 cup Sliced cucumber; 2 tbsp Sliced radishes; 1 tsp Rice vinegar; 1 tsp Tamari; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.5 sheet Nori; 1 tsp Grated fresh ginger

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 brown rice with crisp cucumbers and edamame, finished with a vibrant ginger-tamari drizzle.

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NUTRITION

Protein

42.2g

Fat

26.9g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked brown rice

0.25 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Sliced radishes

1 tsp Rice vinegar

1 tsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 sheet Nori

1 tsp Grated fresh ginger

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Season the salmon fillet evenly on both sides with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the center is just opaque and the exterior is golden.
4
Steam the shelled edamame until tender and bright green.
5
In a small bowl, whisk together the tamari, rice vinegar, and grated fresh ginger to create the dressing.
6
Slice the cucumber and radishes into thin rounds and shred the nori sheet into small strips.
7
Assemble the bowl by placing the cooked brown rice at the base, followed by the seared salmon, cucumber, radishes, and edamame.
8
Drizzle the ginger-tamari sauce over the top and garnish with sesame seeds and shredded nori.