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 sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 0.25 tsp Toasted sesame oil; 1 tsp Grated fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Shredded nori

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 sushi rice and crisp vegetables, finished with a bright and zesty ginger-sesame dressing.

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NUTRITION

Protein

42.0g

Fat

26.4g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.25 tsp Toasted sesame oil

1 tsp Grated fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shredded nori

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on all sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
3
While the salmon cooks, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and grated ginger in a small bowl.
4
Place the warm cooked sushi rice in the base of a serving bowl.
5
Thinly slice the radishes and prepare the cucumber and edamame.
6
Flake the cooked salmon or place the whole fillet on top of the rice.
7
Arrange the cucumber, radishes, and edamame around the salmon.
8
Drizzle the ginger-sesame dressing over the entire bowl and garnish with shredded nori.