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; 0.33 cup Sushi rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Fresh ginger; 0.5 sheet Nori seaweed; 0.5 tsp Sesame seeds; 0.25 tsp Sea salt

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 seasoned sushi rice with crisp cucumbers and edamame, drizzled with a savory ginger-aminos glaze for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

41.5g

Fat

25.0g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Sushi rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

0.5 sheet Nori seaweed

0.5 tsp Sesame seeds

0.25 tsp Sea salt

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PREPARATION

1
Rinse the sushi rice under cold water until clear, then cook according to package instructions and set aside to cool slightly.
2
Season the salmon fillet with sea salt on both sides.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is just opaque.
4
In a small bowl, whisk together the rice vinegar, coconut aminos, and freshly grated ginger to create the dressing.
5
Thinly slice the cucumber and radishes, and cut the nori sheet into thin strips using kitchen shears.
6
Place the cooked rice in the center of a bowl and top with the seared salmon, edamame, cucumber, radishes, and nori strips.
7
Drizzle the ginger-aminos dressing over the entire bowl and garnish with sesame seeds before serving.