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; 0.25 cup Cooked white sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 sheet Nori; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Grated fresh ginger; 0.5 tsp Toasted sesame seeds; 0.5 tsp Avocado oil; 0.25 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 wild salmon served over seasoned rice with crisp cucumbers and edamame, finished with a drizzle of savory coconut aminos and toasted sesame seeds.

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NUTRITION

Protein

42.8g

Fat

27.4g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

1 sheet Nori

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Grated fresh ginger

0.5 tsp Toasted sesame seeds

0.5 tsp Avocado oil

0.25 tsp Sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt and the grated fresh ginger.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is flaky.
3
In a small mixing bowl, gently fold the rice vinegar into the warm cooked sushi rice.
4
Prepare the vegetables by thinly slicing the radishes and cutting the nori sheet into thin strips using kitchen shears.
5
Place the seasoned rice in the center of a bowl as the base.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and radishes on top of the rice.
7
Garnish the bowl with nori strips and toasted sesame seeds, then drizzle with coconut aminos before serving.