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; 2 whole Radishes; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Sriracha; 1 tbsp Nori strips; 0.5 tsp Sesame seeds; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 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 and edamame served over fluffy rice with crisp vegetables, finished with a tangy, spicy drizzle for a vibrant burst of flavor.

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NUTRITION

Protein

41.6g

Fat

27.3g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 whole Radishes

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Sriracha

1 tbsp Nori strips

0.5 tsp Sesame seeds

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the edges are golden and the fish is cooked through.
4
While the salmon cooks, thinly slice the cucumber and radishes.
5
In a small ramekin, whisk together the rice vinegar, coconut aminos, and sriracha to create the dressing.
6
Place the warm cooked rice in the center of a bowl and arrange the cucumber, radishes, and shelled edamame around it.
7
Flake the cooked salmon into large chunks and place it on top of the rice.
8
Drizzle the dressing over the entire bowl and garnish with nori strips and sesame seeds before serving.