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; 0.5 cup cooked white rice; 0.25 cup shelled edamame; 2 tbsp plain greek yogurt; 1 tsp sriracha; 1 tbsp rice vinegar; 0.5 cup cucumber; 2 whole radishes; 0.5 sheet nori seaweed; 1 tbsp coconut aminos; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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 rice with crisp cucumbers and edamame, finished with a creamy, spicy drizzle.

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NUTRITION

Protein

42.8g

Fat

28.3g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.5 cup cooked white rice

0.25 cup shelled edamame

2 tbsp plain greek yogurt

1 tsp sriracha

1 tbsp rice vinegar

0.5 cup cucumber

2 whole radishes

0.5 sheet nori seaweed

1 tbsp coconut aminos

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the flesh is flaky and the edges are golden.
3
In a small bowl, whisk together the plain Greek yogurt, sriracha, and one teaspoon of the rice vinegar to create the spicy sauce.
4
Toss the warm cooked white rice with the remaining rice vinegar in a serving bowl until well combined.
5
Thinly slice the cucumber and radishes into rounds and cut the nori seaweed into thin strips.
6
Arrange the seared salmon, cucumber slices, radishes, and shelled edamame over the rice base.
7
Garnish the bowl with nori strips, sesame seeds, a drizzle of coconut aminos, and the prepared spicy yogurt sauce.