Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup Cooked jasmine rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 1 tsp Avocado oil; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Fresh ginger; 1 tsp Sesame seeds; 0.25 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 fluffy jasmine rice with crisp cucumbers and buttery edamame for a refreshing and vibrant bowl.

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NUTRITION

Protein

43.9g

Fat

26.9g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Shelled edamame

0.5 cup Cucumber

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Sesame seeds

0.25 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat the avocado oil in a non-stick skillet over medium-high heat.
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
While the salmon cooks, whisk together the tamari, rice vinegar, and grated ginger in a small bowl to create the dressing.
5
Assemble the bowl by placing the cooked jasmine rice at the base.
6
Arrange the seared salmon, shelled edamame, and sliced cucumber over the rice.
7
Drizzle the ginger-tamari dressing over the ingredients.
8
Finish by garnishing with shredded nori seaweed and toasted sesame seeds.