Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.25 cup cooked sushi rice; 0.5 cup shelled edamame; 0.5 cup sliced cucumber; 2 medium radishes; 1 tbsp coconut aminos; 1 tsp rice vinegar; 1 tbsp plain Greek yogurt; 1 tsp sriracha; 1 tsp sesame seeds; 1 sheet nori seaweed; 0 tsp avocado oil; 0.13 tsp sea salt; 0.13 tsp black pepper

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 fluffy sushi rice with crisp cucumbers and edamame, drizzled in a creamy, spicy sauce for a vibrant and satisfying meal.

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NUTRITION

Protein

43.4g

Fat

23.9g

Carbs

34.0g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.25 cup cooked sushi rice

0.5 cup shelled edamame

0.5 cup sliced cucumber

2 medium radishes

1 tbsp coconut aminos

1 tsp rice vinegar

1 tbsp plain Greek yogurt

1 tsp sriracha

1 tsp sesame seeds

1 sheet nori seaweed

0 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper.
2
Heat avocado oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until flaky and golden.
3
In a small bowl, whisk together the Greek yogurt and sriracha to create a creamy spicy sauce.
4
Toss the cooked sushi rice with rice vinegar and place it at the base of a serving bowl.
5
Flake the cooked salmon into bite-sized pieces and arrange on top of the rice.
6
Add the sliced cucumber, radishes, and edamame to the bowl.
7
Drizzle with coconut aminos and the prepared spicy yogurt sauce.
8
Garnish with sesame seeds and torn nori seaweed strips before serving.