Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Sliced green onions; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed

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 fluffy jasmine rice and crisp cucumbers, finished with a drizzle of savory toasted sesame oil for a bright, clean finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.5g

Fat

30.1g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked jasmine rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced green onions

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

Try 7 days free, then $12.99 / mo.

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 4-5 minutes per side until golden and cooked through.
3
While the salmon cooks, steam the shelled edamame until tender and slice the cucumber into thin rounds.
4
In a small bowl, whisk together the toasted sesame oil, coconut aminos, and rice vinegar to create a light dressing.
5
Place the cooked jasmine rice in a bowl and top with the seared salmon, edamame, cucumber, and sliced green onions.
6
Garnish with sesame seeds and crumbled nori seaweed, then drizzle the prepared dressing over the top before serving.