Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

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

Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

Enjoy a vibrant fusion bowl featuring tender, seared salmon atop perfectly seasoned sushi rice, complemented by creamy avocado, crisp cucumber, and delicate seaweed strips. A drizzle of low sodium soy sauce and rice vinegar rounds out this artfully balanced dish that's both satisfying and nutritionally aligned.

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NUTRITION

512kcal
Protein
33.7g
Fat
22.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Salmon Fillet

1/4 Ripe Avocado

1/3 cup Sushi Rice (cooked ~100g)

1/4 cup Cucumber slices

1 tbsp Low Sodium Soy Sauce

1 serving Seaweed Strips

1 tsp Rice Vinegar

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the sushi rice by cooking according to package instructions. Once cooked, season with a drizzle of rice vinegar and let cool.

  • 2

    While the rice cools, season the fresh salmon fillet with salt and pepper. Sear it in a non-stick pan over medium-high heat for about 2-3 minutes per side until just cooked through. Slice the salmon into bite-sized pieces.

  • 3

    Dice the avocado and slice the cucumber into thin rounds.

  • 4

    Assemble the bowl by placing the seasoned sushi rice at the base.

  • 5

    Layer on the sliced salmon, diced avocado, and cucumber slices.

  • 6

    Top with seaweed strips and drizzle low sodium soy sauce over the bowl.

  • 7

    Garnish lightly with additional seasonings if desired, and serve immediately.

Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

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

Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Creamy Avocado Sushi-Style Rice Bowl

Enjoy a vibrant fusion bowl featuring tender, seared salmon atop perfectly seasoned sushi rice, complemented by creamy avocado, crisp cucumber, and delicate seaweed strips. A drizzle of low sodium soy sauce and rice vinegar rounds out this artfully balanced dish that's both satisfying and nutritionally aligned.

NUTRITION

512kcal
Protein
33.7g
Fat
22.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Fresh Salmon Fillet

1/4 Ripe Avocado

1/3 cup Sushi Rice (cooked ~100g)

1/4 cup Cucumber slices

1 tbsp Low Sodium Soy Sauce

1 serving Seaweed Strips

1 tsp Rice Vinegar

PREPARATION

  • 1

    Prepare the sushi rice by cooking according to package instructions. Once cooked, season with a drizzle of rice vinegar and let cool.

  • 2

    While the rice cools, season the fresh salmon fillet with salt and pepper. Sear it in a non-stick pan over medium-high heat for about 2-3 minutes per side until just cooked through. Slice the salmon into bite-sized pieces.

  • 3

    Dice the avocado and slice the cucumber into thin rounds.

  • 4

    Assemble the bowl by placing the seasoned sushi rice at the base.

  • 5

    Layer on the sliced salmon, diced avocado, and cucumber slices.

  • 6

    Top with seaweed strips and drizzle low sodium soy sauce over the bowl.

  • 7

    Garnish lightly with additional seasonings if desired, and serve immediately.