Name: Chicken Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup sushi rice; 1 tbsp rice vinegar; 0.25 whole avocado; 0.5 cup cucumber; 0.25 cup carrots; 0.5 tbsp kewpie mayo; 1 tsp sriracha; 1 sheet nori seaweed; 1 tsp sesame seeds; 1 tbsp coconut aminos; 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

Chicken Sushi Rice Bowl with Avocado

Sautéed chicken breast and vinegared sushi rice served with crisp cucumber and creamy avocado for a refreshing, protein-packed bowl.

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NUTRITION

Protein

50.8g

Fat

20.8g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sushi rice

1 tbsp rice vinegar

0.25 whole avocado

0.5 cup cucumber

0.25 cup carrots

0.5 tbsp kewpie mayo

1 tsp sriracha

1 sheet nori seaweed

1 tsp sesame seeds

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the sushi rice according to package directions, then stir in the rice vinegar while the rice is still warm to season.
2
Season the chicken breast with sea salt and black pepper, then sauté in a non-stick pan over medium heat until golden and cooked through.
3
Dice the cooked chicken into small cubes and toss with coconut aminos for a savory, salty glaze.
4
Thinly slice the cucumber into half-moons and shred the carrots into fine matchsticks.
5
In a small ramekin, whisk together the kewpie mayo and sriracha until smooth and creamy.
6
Divide the seasoned rice into a bowl and top with the glazed chicken, cucumber, carrots, and sliced avocado.
7
Finish the bowl with torn nori seaweed and a sprinkle of sesame seeds before drizzling with the spicy mayo.