Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 0.5 cup Short-grain brown rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds; 0.25 whole Avocado

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

Flaky pan-seared salmon served over seasoned brown rice with crisp cucumbers and creamy avocado for a refreshing and nutrient-dense bowl.

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NUTRITION

Protein

49.0g

Fat

21.4g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 cup Short-grain brown rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

0.25 whole Avocado

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PREPARATION

1
Cook the short-grain brown rice according to package instructions and set aside to cool slightly.
2
Season the salmon fillet with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and flaky.
4
In a small bowl, whisk together the rice vinegar and grated fresh ginger.
5
Fold the vinegar mixture into the cooked brown rice to season it.
6
Slice the cucumber into thin rounds and the avocado into wedges.
7
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon, edamame, cucumber, and avocado.
8
Drizzle with coconut aminos and garnish with toasted sesame seeds before serving.