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; 0.25 cup Jasmine rice, cooked; 0.5 cup Cauliflower rice; 0.25 cup Edamame, shelled; 0.5 cup Cucumber, sliced; 1 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Fresh ginger, grated; 1 sheet Nori; 1 stalk Green onion, sliced; 0.5 tsp Sesame seeds; 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 fillet served over a blend of fluffy jasmine and cauliflower rice, topped with crisp cucumbers and salty nori strips.

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NUTRITION

Protein

47.3g

Fat

17.8g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Jasmine rice, cooked

0.5 cup Cauliflower rice

0.25 cup Edamame, shelled

0.5 cup Cucumber, sliced

1 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Fresh ginger, grated

1 sheet Nori

1 stalk Green onion, sliced

0.5 tsp Sesame seeds

1 tsp Avocado oil

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PREPARATION

1
In a small bowl, whisk together the rice vinegar, tamari, and grated ginger to create the dressing.
2
Heat a non-stick skillet over medium-high heat with the avocado oil.
3
Season the salmon with a pinch of sea salt and sear for 4-5 minutes per side until cooked through and golden.
4
While the salmon cooks, steam the cauliflower rice for 2 minutes, then toss it with the cooked jasmine rice to create a high-volume base.
5
Place the rice mixture in a bowl and top with the seared salmon, edamame, and sliced cucumbers.
6
Drizzle the ginger-tamari dressing over the bowl.
7
Garnish with shredded nori strips, sliced green onions, and sesame seeds before serving.