Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz wild caught salmon fillet; 0.25 cup cooked sushi rice; 0.5 cup riced cauliflower; 0.5 cup shelled edamame; 0.25 whole avocado; 0.5 cup English cucumber; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.5 tsp fresh ginger; 1 tbsp nori seaweed; 1 tsp toasted sesame seeds; 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 fluffy blend of sushi and cauliflower rice, topped with creamy avocado and crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

45.8g

Fat

29.7g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz wild caught salmon fillet

0.25 cup cooked sushi rice

0.5 cup riced cauliflower

0.5 cup shelled edamame

0.25 whole avocado

0.5 cup English cucumber

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp fresh ginger

1 tbsp nori seaweed

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, rice vinegar, and fresh ginger to create a clean-eating dressing.
2
Season the salmon fillet with sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat for 4-5 minutes per side until the skin is crispy and the flesh is flaky.
3
Combine the cooked sushi rice and riced cauliflower in a serving bowl, then top with the steamed edamame, sliced cucumber, and avocado.
4
Place the seared salmon on top of the bowl, drizzle with the prepared ginger dressing, and garnish with nori seaweed and toasted sesame seeds.