Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.25 cup Cooked brown rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 1 sheet Nori seaweed; 2 medium Radishes

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 nutty brown rice with crisp cucumbers and edamame, finished with a tangy coconut aminos glaze for a vibrant, refreshing meal.

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NUTRITION

Protein

41.4g

Fat

26.7g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Cooked brown rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 sheet Nori seaweed

2 medium Radishes

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, and garlic powder.
2
Heat avocado oil in a medium skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is flaky.
4
In a small glass bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.
5
Add the cooked brown rice to a serving bowl and top with the seared salmon fillet.
6
Arrange the edamame, sliced cucumber, and radishes around the salmon for a colorful presentation.
7
Drizzle the coconut aminos dressing over the entire bowl and garnish with the shredded nori seaweed.