Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Grated fresh ginger; 1 sheet Nori seaweed; 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

Salmon Sushi Rice Bowl

Pan-seared wild salmon served over seasoned sushi rice with crisp cucumbers and edamame for a refreshing and nutrient-dense bowl.

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NUTRITION

Protein

40.3g

Fat

24.7g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Grated fresh ginger

1 sheet Nori seaweed

1 tsp Sesame seeds

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PREPARATION

1
Season the salmon fillet with sea salt, black pepper, and half of the grated ginger.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
4
In a small bowl, whisk together the rice vinegar, coconut aminos, and the remaining grated ginger to create a light dressing.
5
Place the cooked sushi rice in the center of a bowl and top with the sliced cucumber and shelled edamame.
6
Flake the cooked salmon over the rice and vegetables.
7
Drizzle the prepared dressing over the entire bowl.
8
Garnish with shredded nori seaweed and sesame seeds before serving.