Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Cooked sushi rice; 1 tsp Rice vinegar; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 whole Radishes; 0.13 whole Avocado; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame seeds; 1 tsp Pickled ginger; 0.25 sheet Nori seaweed; 0.13 tsp Sea salt; 0.13 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

Salmon Sushi Rice Bowl with Avocado

Pan-seared salmon fillet served over a bed of seasoned sushi rice and crisp vegetables, finished with a drizzle of savory coconut aminos and buttery avocado.

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NUTRITION

Protein

43.3g

Fat

28.3g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked sushi rice

1 tsp Rice vinegar

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

0.13 whole Avocado

1 tbsp Coconut aminos

0.5 tsp Toasted sesame seeds

1 tsp Pickled ginger

0.25 sheet Nori seaweed

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is opaque.
3
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice to season it.
4
Thinly slice the cucumber and radishes, and cut the avocado into small cubes.
5
Place the seasoned rice in the base of a bowl and top with the seared salmon fillet.
6
Arrange the edamame, cucumber, radishes, and avocado around the salmon.
7
Slice the nori sheet into thin ribbons and sprinkle over the bowl along with toasted sesame seeds and pickled ginger.
8
Drizzle the entire bowl with coconut aminos just before serving.