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 cucumber; 2 tbsp green onions; 1 tbsp tamari; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 tsp sesame seeds

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 wild salmon served over seasoned rice with crisp cucumber and shelled edamame for a refreshing, protein-packed bowl.

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NUTRITION

Protein

43.1g

Fat

31.0g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked sushi rice

0.25 cup shelled edamame

0.5 cup cucumber

2 tbsp green onions

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp sesame seeds

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PREPARATION

1
Warm the cooked sushi rice in a small bowl and stir in the rice vinegar until well combined.
2
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
3
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the flesh is opaque and flaky.
5
While the salmon cooks, thinly slice the cucumber into rounds and finely chop the green onions.
6
Place the seasoned rice at the base of a serving bowl and arrange the seared salmon, edamame, and cucumber on top.
7
Drizzle the bowl with tamari and garnish with the sliced green onions and sesame seeds before serving.