Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Sushi rice; 0.5 cup Cucumber; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Sesame oil; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Fresh ginger; 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 fillets served over a bed of seasoned rice and crisp cucumbers, finished with a drizzle of savory coconut aminos and nutty sesame oil.

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NUTRITION

Protein

43.2g

Fat

15.1g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Sushi rice

0.5 cup Cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sesame oil

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh ginger

1 tsp Sesame seeds

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on all sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is just cooked through.
3
While the salmon cooks, whisk together the coconut aminos, rice vinegar, sesame oil, and grated fresh ginger in a small bowl to create the dressing.
4
Place the warm cooked sushi rice in the bottom of a serving bowl as the base.
5
Thinly slice the cucumber and radishes, then arrange them over the rice alongside the seared salmon fillet.
6
Garnish the bowl with toasted sesame seeds and strips of torn nori seaweed before drizzling with the prepared ginger dressing.