Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.5 cup Edamame; 0.25 cup Cooked brown rice; 1 tbsp Rice vinegar; 1 tsp Coconut aminos; 0.5 cup Cucumber; 2 tbsp Radish; 1 sheet Nori; 0.25 tsp Sesame seeds; 0.5 tsp Ginger; 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 vinegared brown rice with crisp cucumbers and edamame, finished with a savory sprinkle of toasted nori and sesame seeds.

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NUTRITION

Protein

44.3g

Fat

22.5g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Edamame

0.25 cup Cooked brown rice

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.5 cup Cucumber

2 tbsp Radish

1 sheet Nori

0.25 tsp Sesame seeds

0.5 tsp Ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, toss the warm cooked brown rice with rice vinegar and freshly grated ginger until well combined.
2
Season the salmon fillet evenly with sea salt, black pepper, and coconut aminos.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is cooked through.
4
Steam the shelled edamame for 3 minutes until tender and bright green.
5
Thinly slice the cucumber into half-moons and the radishes into translucent rounds.
6
Place the seasoned rice in the center of a bowl and top with the flaked salmon, edamame, cucumber, and radish.
7
Finely shred the nori sheet and sprinkle it over the bowl along with the toasted sesame seeds before serving.