Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz wild-caught salmon fillet; 0.5 cup cooked sushi rice; 0.25 whole avocado; 0.5 cup cucumber; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nori seaweed strips; 1 tsp toasted 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 wild salmon served over seasoned sushi rice with creamy avocado and crisp cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

33.7g

Fat

22.5g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz wild-caught salmon fillet

0.5 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nori seaweed strips

1 tsp toasted sesame seeds

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PREPARATION

1
Season the wild-caught salmon fillet evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is flaky.
3
In a small mixing bowl, gently fold the rice vinegar into the warm cooked sushi rice until well combined.
4
Slice the avocado and cucumber into thin, bite-sized pieces.
5
Place the seasoned sushi rice in the base of a bowl and top with the seared salmon fillet.
6
Arrange the avocado and cucumber slices alongside the salmon.
7
Drizzle the entire bowl with coconut aminos and garnish with nori seaweed strips and toasted sesame seeds.