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; 0.5 cup cooked brown rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 0.25 cup shredded carrots; 1 sheet nori; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 served over a bed of fluffy brown rice and crisp vegetables, drizzled with a savory-sweet coconut aminos glaze for a vibrant, nourishing bowl.

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NUTRITION

Protein

44.1g

Fat

27.6g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

0.25 cup shredded carrots

1 sheet nori

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Season the salmon fillet evenly with the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through and flaky.
3
In a small mixing bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.
4
Place the warm cooked brown rice in the center of a serving bowl as the base.
5
Arrange the seared salmon, shelled edamame, sliced cucumber, and shredded carrots in sections over the rice.
6
Crumble the nori sheet by hand over the bowl and drizzle the coconut aminos mixture across all ingredients.
7
Garnish the bowl with sesame seeds and enjoy immediately.