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; 0.33 cup cooked white sushi rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 medium radishes; 1 tsp rice vinegar; 1 tbsp coconut aminos; 0.5 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp furikake seasoning

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 vinegar-seasoned rice with crunchy cucumbers and edamame, finished with a savory drizzle of coconut aminos.

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NUTRITION

Protein

42.0g

Fat

27.1g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.33 cup cooked white sushi rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 medium radishes

1 tsp rice vinegar

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp furikake seasoning

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PREPARATION

1
Pat the salmon 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.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
4
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is flaky.
5
In a small bowl, toss the warm cooked rice with rice vinegar until well combined.
6
Arrange the seasoned rice in a serving bowl and top with the seared salmon, sliced cucumber, radishes, and edamame.
7
Drizzle the coconut aminos over the bowl and garnish with furikake seasoning before serving.