Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon; 0.33 cup Brown rice; 0.25 cup Edamame; 1 cup Cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 1 tsp Sesame seeds

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 and edamame served over fluffy rice with crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

43.0g

Fat

31.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon

0.33 cup Brown rice

0.25 cup Edamame

1 cup Cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

1 tsp Sesame seeds

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PREPARATION

1
Prepare the brown rice according to package instructions until tender.
2
Season the salmon fillet evenly with sea salt and black pepper.
3
Heat the sesame oil in a non-stick skillet over medium-high heat.
4
Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is opaque.
5
In a small bowl, whisk together the rice vinegar and coconut aminos.
6
Fluff the cooked rice and toss it with half of the vinegar mixture.
7
Slice the cucumber into thin rounds and shell the edamame.
8
Assemble the bowl by placing the rice at the base, topped with the seared salmon, cucumber, and edamame.
9
Drizzle the remaining sauce over the bowl and garnish with shredded nori and sesame seeds.