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; 0.25 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Grated fresh ginger; 0.5 tsp Sesame oil; 1 sheet Nori; 1 tsp Sesame seeds; 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 salmon served over fluffy rice with crisp cucumbers and edamame, finished with a zesty ginger-soy glaze for a refreshing crunch.

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NUTRITION

Protein

45.0g

Fat

25.5g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Grated fresh ginger

0.5 tsp Sesame oil

1 sheet Nori

1 tsp Sesame seeds

0.25 tsp Sea salt

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PREPARATION

1
Season the salmon fillet evenly with sea salt.
2
Heat the sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and crispy.
4
In a small bowl, whisk together the rice vinegar, coconut aminos, and freshly grated ginger to create the dressing.
5
Place the warm cooked rice in the center of a serving bowl as the base.
6
Arrange the sliced cucumber, shelled edamame, and thinly sliced radishes in sections around the rice.
7
Flake the cooked salmon over the rice or place the fillet whole on top of the bowl.
8
Drizzle the prepared ginger-soy dressing evenly over the salmon and vegetables.
9
Garnish with torn nori strips and toasted sesame seeds for a final savory touch.