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; 0.33 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 whole Radishes; 0.5 sheet Nori; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 whole Green onion; 0.5 tsp Toasted 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 wild salmon served over a bed of fluffy rice and crisp vegetables, drizzled with a zesty ginger-amino dressing for a vibrant, umami-rich finish.

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NUTRITION

Protein

44.3g

Fat

18.2g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.33 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 whole Radishes

0.5 sheet Nori

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 whole Green onion

0.5 tsp Toasted 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 skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
3
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the dressing.
4
Place the cooked brown rice in a serving bowl and arrange the sliced cucumber, radishes, and shelled edamame on top.
5
Flake the cooked salmon or place the whole fillet over the rice and vegetables.
6
Garnish with shredded nori, sliced green onion, and toasted sesame seeds, then drizzle the prepared dressing over the entire bowl.