Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.25 cup cooked sushi rice; 0.3 cup shelled edamame; 0.5 cup cucumber; 2 medium radishes; 1 whole nori sheet; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.5 tsp fresh ginger; 0.5 tsp sesame seeds; 1 tsp avocado oil; 0.25 tsp sea salt

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 seasoned sushi rice with crisp cucumber and edamame, finished with a drizzle of savory coconut aminos.

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NUTRITION

Protein

44.8g

Fat

17.9g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.25 cup cooked sushi rice

0.3 cup shelled edamame

0.5 cup cucumber

2 medium radishes

1 whole nori sheet

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp fresh ginger

0.5 tsp sesame seeds

1 tsp avocado oil

0.25 tsp sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat avocado oil in a non-stick skillet over medium-high heat.
3
Sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
4
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the dressing.
5
Place the cooked sushi rice in the base of a serving bowl.
6
Top the rice with the seared salmon, shelled edamame, sliced cucumber, and thinly sliced radishes.
7
Crumble the nori sheet over the bowl and garnish with sesame seeds.
8
Drizzle the ginger-amino dressing over the entire bowl before serving.