Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.5 cup cooked brown rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 medium radishes; 1 sheet nori; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp fresh ginger; 1 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 fluffy brown rice with shelled edamame and crisp cucumber, finished with a drizzle of savory tamari and toasted sesame seeds for a nutty crunch.

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NUTRITION

Protein

47.1g

Fat

14.2g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.5 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 medium radishes

1 sheet nori

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the brown rice according to package instructions until tender and fluffy.
2
Season the salmon fillet on both sides with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and flaky.
4
In a small bowl, whisk together the tamari, rice vinegar, and freshly grated ginger to create the dressing.
5
Slice the cucumber into thin half-moons and the radishes into translucent rounds.
6
Cut the nori sheet into thin, bite-sized strips using kitchen shears.
7
Place the cooked brown rice in a serving bowl and arrange the seared salmon, edamame, cucumber, and radishes on top.
8
Drizzle the tamari-ginger dressing over the entire bowl and garnish with the nori strips and toasted sesame seeds.