Name: Shrimp and Edamame Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 0.5 cup Edamame; 0.5 cup Brown rice; 0.25 whole Avocado; 0.5 cup Cucumber; 0.25 cup Carrots; 1 tbsp Coconut aminos; 1 tsp Ginger; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shrimp and Edamame Sushi Rice Bowl

Sautéed shrimp and crisp vegetables served over a bed of fluffy brown rice, drizzled with a savory ginger-amino glaze for a refreshing crunch.

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NUTRITION

Protein

49.0g

Fat

16g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup Edamame

0.5 cup Brown rice

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Carrots

1 tbsp Coconut aminos

1 tsp Ginger

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Cook the brown rice according to the package instructions until fluffy and tender.
2
In a small mixing bowl, whisk together the coconut aminos, freshly grated ginger, and rice vinegar to create the glaze.
3
Pat the shrimp dry and season both sides with sea salt and black pepper.
4
Heat a non-stick skillet over medium heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.
5
Steam the shelled edamame for 3-5 minutes until bright green and tender.
6
Thinly slice the cucumber and shred the carrots into fine matchsticks.
7
Assemble the bowl by placing the cooked brown rice at the bottom and arranging the shrimp, edamame, cucumber, carrots, and sliced avocado on top.
8
Drizzle the ginger-amino glaze over the entire bowl and garnish with a sprinkle of sesame seeds.