Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet; 0.25 cup Cooked 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; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 0.5 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 salmon served over seasoned sushi rice with crisp cucumbers and edamame, finished with a drizzle of savory coconut aminos.

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NUTRITION

Protein

43.4g

Fat

25.0g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic salmon fillet

0.25 cup Cooked 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

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

0.5 tsp Sesame seeds

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PREPARATION

1
Measure out the cooked sushi rice and place it in a bowl to cool slightly.
2
Season the salmon fillet evenly with sea salt and black pepper on both sides.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden and the center is opaque.
4
In a small bowl, whisk together the rice vinegar and freshly grated ginger, then fold this mixture into the rice to season it.
5
Slice the cucumber into thin rounds and the radishes into delicate matchsticks.
6
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon, edamame, cucumber, and radishes.
7
Finish the dish by garnishing with torn nori and sesame seeds, then drizzle with the coconut aminos before serving.