Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild-caught salmon fillet; 0.25 cup Cooked jasmine rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 1 tsp Fresh ginger; 1 tsp Rice vinegar; 1 tsp Lime juice; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori

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 with crisp cucumbers and shelled edamame, finished with a bright and zesty ginger-lime dressing.

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NUTRITION

Protein

42.6g

Fat

25.8g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-caught salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Rice vinegar

1 tsp Lime juice

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

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PREPARATION

1
Season the wild-caught salmon fillet with sea salt and black pepper on both sides.
2
Heat avocado oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
3
In a small bowl, whisk together the coconut aminos, fresh ginger, rice vinegar, and lime juice to create the dressing.
4
Place the cooked jasmine rice in the center of a bowl and top with the seared salmon fillet.
5
Arrange the shelled edamame, sliced cucumber, and thinly sliced radishes around the salmon.
6
Tear the nori sheet into small strips and sprinkle them over the bowl.
7
Drizzle the ginger-lime dressing over the entire bowl before serving.