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; 0.33 cup cooked brown rice; 0.25 cup shelled edamame; 0.25 cup sliced cucumber; 0.25 whole avocado; 1 sheet nori seaweed; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp toasted sesame oil; 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 sesame-amino dressing for a vibrant and refreshing finish.

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NUTRITION

Protein

45.5g

Fat

22.6g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.33 cup cooked brown rice

0.25 cup shelled edamame

0.25 cup sliced cucumber

0.25 whole avocado

1 sheet nori seaweed

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and add the toasted sesame oil to coat the surface.
3
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is flaky.
4
In a small ramekin, whisk together the coconut aminos and rice vinegar to create the dressing.
5
Place the warm cooked brown rice in the center of a shallow bowl.
6
Arrange the seared salmon, sliced cucumber, shelled edamame, and avocado slices on top of the rice.
7
Tear the nori seaweed sheet into thin strips and scatter them over the bowl.
8
Drizzle the prepared dressing over all the ingredients and garnish with sesame seeds before serving.