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; 0.33 cup Cooked sushi rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 0.25 cup Shredded carrots; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Grated fresh ginger; 0.25 sheet Nori; 1 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 rice with crisp cucumber and edamame, offering a buttery texture that melts into the savory tamari glaze.

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NUTRITION

Protein

45.6g

Fat

27.4g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.33 cup Cooked sushi rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

0.25 cup Shredded carrots

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Grated fresh ginger

0.25 sheet Nori

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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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 the avocado oil in a medium skillet over medium-high heat until shimmering.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just cooked through.
4
While the salmon cooks, whisk together the rice vinegar and grated ginger in a small bowl, then fold it into the warm cooked sushi rice.
5
Steam the shelled edamame for 2 minutes until bright green and tender.
6
Flake the cooked salmon into large chunks using a fork.
7
Assemble the bowl by placing the seasoned rice at the base and topping it with the salmon, edamame, cucumber, and carrots.
8
Garnish with torn nori pieces and toasted sesame seeds, then drizzle the tamari over the top before serving.