Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 0.25 cup short-grain white rice; 0.25 whole avocado; 0.5 cup cucumber; 2 medium radishes; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tsp sesame seeds; 0.25 sheet nori seaweed; 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

Salmon Sushi Rice Bowl with Avocado

Pan-seared wild salmon served over a bed of fluffy vinegared rice with crisp cucumber and buttery avocado for a clean, nutrient-dense bowl.

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NUTRITION

Protein

43.5g

Fat

20.3g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.25 cup short-grain white rice

0.25 whole avocado

0.5 cup cucumber

2 medium radishes

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp sesame seeds

0.25 sheet nori seaweed

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the short-grain white rice according to package instructions and set aside to cool slightly.
2
Season the salmon fillet on both sides with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is crispy.
4
While the salmon cooks, thinly slice the cucumber and radishes, and cut the avocado into small cubes.
5
In a small bowl, fold the rice vinegar into the cooked rice to give it a bright, sushi-style flavor.
6
Place the vinegared rice in a bowl and top with the pan-seared salmon fillet.
7
Arrange the cucumber, radishes, and avocado around the salmon.
8
Drizzle the coconut aminos over the bowl and garnish with sesame seeds and torn nori seaweed strips.