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; 0.5 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Sliced radishes; 1 sheet Nori seaweed; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.25 tsp Grated ginger; 0.25 tsp Toasted sesame seeds; 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 served over seasoned sushi rice with crisp cucumbers and edamame, finished with a savory tamari-ginger glaze that adds a bright, zesty kick.

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NUTRITION

Protein

45.4g

Fat

25.5g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

1 sheet Nori seaweed

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Grated ginger

0.25 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is cooked through.
3
In a small ramekin, whisk together the tamari, rice vinegar, and grated ginger to create the dressing.
4
Place the cooked sushi rice in a serving bowl and arrange the seared salmon, edamame, sliced cucumber, and radishes on top.
5
Drizzle the tamari-ginger sauce over the bowl and garnish with torn nori seaweed and toasted sesame seeds.