Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-caught salmon fillet; 0.33 cup Cooked brown rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Ground ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed; 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 wild salmon served over a bed of fluffy rice and crisp cucumbers, finished with a savory coconut amino glaze that adds a salty-sweet depth.

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NUTRITION

Protein

41.5g

Fat

23g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

0.33 cup Cooked brown rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

1 tsp Avocado oil

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PREPARATION

1
Prepare the brown rice according to package directions until fluffy.
2
Season the salmon fillet evenly with sea salt, black pepper, and ground ginger.
3
Heat avocado oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.
4
Steam the shelled edamame until tender and slice the fresh cucumber into thin rounds.
5
In a small bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.
6
Assemble the bowl by layering the rice, salmon, edamame, and cucumber, then drizzle with dressing and garnish with sesame seeds and torn nori.