Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.5 cup Sushi rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 sheet Nori seaweed; 0.5 tsp Black sesame seeds; 0.13 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 cucumbers and edamame, finished with a drizzle of savory ginger-soy glaze.

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NUTRITION

Protein

41.5g

Fat

24.5g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Sushi rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 sheet Nori seaweed

0.5 tsp Black sesame seeds

0.13 tsp Sea salt

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PREPARATION

1
Prepare the sushi rice according to package instructions and set aside to cool slightly.
2
Season the salmon fillet with sea salt on all sides.
3
Heat toasted sesame oil in 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 center is flaky.
4
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the glaze.
5
Slice the cucumber and radishes into thin rounds and shred the nori seaweed into thin strips.
6
Assemble the bowl by placing the rice at the base, topping it with the seared salmon, edamame, cucumber, and radishes.
7
Drizzle the ginger glaze over the bowl and garnish with shredded nori and black sesame seeds.