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 brown rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Grated fresh ginger; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Avocado oil

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 wild salmon served over fluffy brown rice with crisp cucumbers and edamame, finished with a zesty ginger-tamari glaze for a vibrant, nutrient-dense bowl.

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NUTRITION

Protein

41.6g

Fat

27.2g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Grated fresh ginger

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
4
In a small glass bowl, whisk together the rice vinegar, coconut aminos, and grated fresh ginger to create the dressing.
5
Place the warm cooked brown rice into a serving bowl and arrange the sliced cucumber and shelled edamame on top.
6
Flake the cooked salmon into large chunks and place them over the rice and vegetable base.
7
Drizzle the ginger dressing over the entire bowl and garnish with sesame seeds before serving.