Grilled Salmon Sushi Bowl with Cucumber and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Salmon Sushi Bowl with Cucumber and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Sushi Bowl with Cucumber and Avocado

A vibrant fusion bowl featuring delicately grilled salmon and shrimp atop a bed of tender sushi rice, crisp cucumber slices, and creamy avocado. Enhanced with a zingy soy-ginger dressing, this bowl celebrates coastal flavors with a hint of Chinese-inspired flair for a satisfying and balanced meal.

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NUTRITION

569kcal
Protein
49.8g
Fat
21.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

3 oz Shrimp

1/2 cup cooked Sushi Rice

1/2 cup sliced Cucumber

1/4 medium Avocado

1 tsp Soy-Ginger Dressing

1 tsp Rice Vinegar

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the salmon fillet lightly with salt and pepper. Place the salmon on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork.

  • 3

    In a separate bowl, lightly toss the shrimp with a pinch of salt and a few drops of soy sauce. Grill the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 4

    Prepare the sushi rice according to package directions if not already cooked. Fluff the rice and let it cool slightly.

  • 5

    Dice the avocado and slice the cucumber into thin strips or half-moons. Combine them in a bowl.

  • 6

    Mix together the soy-ginger dressing by combining the soy-ginger sauce, rice vinegar, and freshly grated ginger. Adjust seasoning as desired.

  • 7

    Assemble the bowl by starting with a base of sushi rice. Arrange the grilled salmon (flaked), shrimp, cucumber slices, and avocado on top.

  • 8

    Drizzle the dressing evenly over the bowl and serve immediately, enjoying the harmonious blend of seafood and fresh produce with delightful Chinese-inspired notes.

Grilled Salmon Sushi Bowl with Cucumber and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Salmon Sushi Bowl with Cucumber and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Sushi Bowl with Cucumber and Avocado

A vibrant fusion bowl featuring delicately grilled salmon and shrimp atop a bed of tender sushi rice, crisp cucumber slices, and creamy avocado. Enhanced with a zingy soy-ginger dressing, this bowl celebrates coastal flavors with a hint of Chinese-inspired flair for a satisfying and balanced meal.

NUTRITION

569kcal
Protein
49.8g
Fat
21.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

3 oz Shrimp

1/2 cup cooked Sushi Rice

1/2 cup sliced Cucumber

1/4 medium Avocado

1 tsp Soy-Ginger Dressing

1 tsp Rice Vinegar

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the salmon fillet lightly with salt and pepper. Place the salmon on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork.

  • 3

    In a separate bowl, lightly toss the shrimp with a pinch of salt and a few drops of soy sauce. Grill the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 4

    Prepare the sushi rice according to package directions if not already cooked. Fluff the rice and let it cool slightly.

  • 5

    Dice the avocado and slice the cucumber into thin strips or half-moons. Combine them in a bowl.

  • 6

    Mix together the soy-ginger dressing by combining the soy-ginger sauce, rice vinegar, and freshly grated ginger. Adjust seasoning as desired.

  • 7

    Assemble the bowl by starting with a base of sushi rice. Arrange the grilled salmon (flaked), shrimp, cucumber slices, and avocado on top.

  • 8

    Drizzle the dressing evenly over the bowl and serve immediately, enjoying the harmonious blend of seafood and fresh produce with delightful Chinese-inspired notes.