Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked sushi rice; 0.5 cup Cucumber; 0.25 cup Shelled edamame; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil

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

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NUTRITION

Protein

43.7g

Fat

27.7g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked sushi rice

0.5 cup Cucumber

0.25 cup Shelled edamame

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
Heat avocado oil in a skillet over medium-high heat until shimmering.
3
Place salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes until flaky.
4
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice to season it.
5
Slice the seared salmon into thick pieces and place them over the rice in a serving bowl.
6
Arrange the sliced cucumber and shelled edamame alongside the salmon for a fresh crunch.
7
Crumble the nori sheet over the top and finish the bowl with a drizzle of coconut aminos.