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 brown rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 served over a bed of nutty brown rice and crisp cucumbers, finished with a drizzle of savory coconut aminos and toasted sesame seeds.

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NUTRITION

Protein

42.9g

Fat

31.6g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Cucumber

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.
4
While the salmon cooks, thinly slice the cucumber into rounds and shred the nori sheet into small strips.
5
Warm the pre-cooked brown rice and place it in the center of a serving bowl.
6
Toss the sliced cucumbers and shelled edamame with the rice vinegar in a small bowl.
7
Arrange the salmon, cucumber mixture, and shredded nori over the brown rice.
8
Drizzle the entire bowl with coconut aminos and garnish with toasted sesame seeds before serving.