Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounce Wild-caught salmon fillet; 0.33 cup Cooked brown rice; 0.25 cup Shelled edamame; 1 tbsp Coconut aminos; 0.25 cup English cucumber; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 sheet Nori; 1 tsp Toasted sesame seeds

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 vinegared brown rice with crisp cucumbers and edamame, finished with a savory drizzle of coconut aminos.

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NUTRITION

Protein

42.8g

Fat

13.7g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

6 ounce Wild-caught salmon fillet

0.33 cup Cooked brown rice

0.25 cup Shelled edamame

1 tbsp Coconut aminos

0.25 cup English cucumber

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 sheet Nori

1 tsp Toasted sesame seeds

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PREPARATION

1
In a small bowl, toss the warm cooked brown rice with the rice vinegar and set aside to slightly cool.
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 4-5 minutes per side until cooked through and golden.
4
Slice the cucumber into thin rounds and cut the nori sheet into small strips using kitchen shears.
5
Place the seasoned rice in the bottom of a bowl and top with the seared salmon, edamame, and cucumber.
6
Garnish the bowl with the nori strips and toasted sesame seeds, then drizzle the coconut aminos over the top before serving.