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; 0.25 cup Cooked jasmine rice; 0.5 cup Cauliflower rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 tbsp Plain Greek yogurt; 1 tsp Sriracha; 1 tbsp Tamari; 1 tsp Rice vinegar; 1 tsp Sesame seeds; 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 a fluffy rice and cauliflower blend, topped with crisp cucumbers and a zesty sriracha-yogurt drizzle.

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NUTRITION

Protein

46.8g

Fat

25.8g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 tbsp Plain Greek yogurt

1 tsp Sriracha

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sesame seeds

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.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until flaky and golden.
3
In a small bowl, whisk together the Greek yogurt and sriracha to create a clean spicy mayo alternative.
4
Steam the cauliflower rice for 2 minutes until tender, then combine it with the cooked jasmine rice and rice vinegar in a serving bowl.
5
Flake the cooked salmon over the rice mixture using a fork.
6
Arrange the edamame and sliced cucumbers around the salmon for a fresh crunch.
7
Drizzle the entire bowl with tamari and the prepared spicy yogurt sauce.
8
Garnish with sesame seeds before serving.