Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked white sushi rice; 0.25 cup Shelled edamame; 0.13 whole Avocado; 0.5 cup Sliced cucumber; 2 tbsp Nonfat plain Greek yogurt; 1 tsp Sriracha; 1 tsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame seeds; 1 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

Sushi Rice Bowl with Salmon and Avocado

Pan-seared salmon served over a light bed of seasoned sushi rice with creamy avocado and crisp cucumber for a refreshing crunch.

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NUTRITION

Protein

46.5g

Fat

30.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white sushi rice

0.25 cup Shelled edamame

0.13 whole Avocado

0.5 cup Sliced cucumber

2 tbsp Nonfat plain Greek yogurt

1 tsp Sriracha

1 tsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame seeds

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet 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 cooked through and flaky.
3
In a small bowl, toss the cooked sushi rice with rice vinegar until well combined.
4
In another small bowl, whisk together the Greek yogurt, sriracha, and coconut aminos to create a clean spicy sauce.
5
Slice the cooked salmon into bite-sized pieces and arrange them in a bowl with the seasoned rice, edamame, cucumber, and avocado.
6
Crumble the nori sheet over the top and garnish with toasted sesame seeds before drizzling with the spicy yogurt sauce.