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; 0.4 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.25 cup Sliced cucumber; 2 tbsp Plain Greek yogurt; 1 tsp Sriracha; 1 tsp Coconut aminos; 1 tsp Rice vinegar; 0.5 sheet Nori; 0.25 tsp 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 rice with crisp cucumbers and edamame, drizzled with a creamy, spicy sauce for a vibrant and satisfying bowl.

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NUTRITION

Protein

45.1g

Fat

27.5g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.4 cup Cooked sushi rice

0.25 cup Shelled edamame

0.25 cup Sliced cucumber

2 tbsp Plain Greek yogurt

1 tsp Sriracha

1 tsp Coconut aminos

1 tsp Rice vinegar

0.5 sheet Nori

0.25 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the center is just opaque and flaky.
3
In a small bowl, whisk together the Greek yogurt, sriracha, and coconut aminos to create a clean spicy sauce.
4
Lightly toss the warm cooked sushi rice with rice vinegar to season.
5
Place the seasoned rice in a bowl and top with the seared salmon, sliced cucumbers, and edamame.
6
Shred the nori sheet into thin strips and sprinkle over the bowl along with the sesame seeds.
7
Drizzle the spicy yogurt sauce over the top and serve immediately.