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; 0.5 cup Cooked sushi rice; 1 tbsp Rice vinegar; 1 tbsp Plain Greek yogurt; 1 tsp Sriracha; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 0.5 cup Cucumber; 2 tbsp Green onions; 1 sheet Nori seaweed; 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 fluffy seasoned rice with crisp cucumbers and a zesty drizzle of spicy yogurt sauce.

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NUTRITION

Protein

42.4g

Fat

14.4g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

1 tbsp Plain Greek yogurt

1 tsp Sriracha

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 cup Cucumber

2 tbsp Green onions

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is just cooked through.
4
In a small mixing bowl, whisk together the Greek yogurt, sriracha, and rice vinegar to create a creamy, spicy dressing.
5
Place the warm cooked sushi rice in the base of a serving bowl and drizzle with the coconut aminos.
6
Slice the cucumber into thin half-moons and finely chop the green onions.
7
Place the seared salmon fillet on top of the rice.
8
Arrange the cucumber slices, green onions, and shredded nori seaweed strips around the salmon.
9
Drizzle the spicy yogurt sauce over the entire bowl and serve immediately.