Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.13 cup White rice; 0.13 whole Avocado; 0.25 cup Shelled edamame; 0.5 cup English cucumber; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori seaweed; 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 with Avocado

Pan-seared salmon served over a bed of seasoned rice and crisp cucumbers, topped with creamy avocado and a drizzle of savory coconut aminos.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.9g

Fat

28.3g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup White rice

0.13 whole Avocado

0.25 cup Shelled edamame

0.5 cup English cucumber

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

0.5 tsp Sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the white rice according to package instructions and set aside in a medium bowl.
2
Season the salmon fillet on both sides with the sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
4
While the salmon cooks, thinly slice the English cucumber and the avocado into bite-sized pieces.
5
In a small ramekin, whisk together the coconut aminos and rice vinegar to create a light dressing.
6
Assemble the bowl by placing the cooked rice at the base, then top with the seared salmon, edamame, cucumber, and avocado.
7
Garnish the bowl with torn nori seaweed and sesame seeds before drizzling the coconut aminos mixture over the top.