Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz wild-caught salmon fillet; 0.5 cup cooked short-grain brown rice; 0.25 whole avocado; 0.5 cup sliced cucumber; 2 tbsp shredded carrots; 1 tsp sliced green onion; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 1 sheet nori; 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

Pan-seared wild salmon served over a bed of vinegar-splashed rice with crisp cucumbers and creamy avocado for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

34.4g

Fat

24.5g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

5 oz wild-caught salmon fillet

0.5 cup cooked short-grain brown rice

0.25 whole avocado

0.5 cup sliced cucumber

2 tbsp shredded carrots

1 tsp sliced green onion

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp toasted sesame seeds

1 sheet nori

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
Heat the sesame oil in 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 flaky.
3
In a small bowl, toss the warm cooked brown rice with the rice vinegar until well combined.
4
Place the seasoned rice in the bottom of a serving bowl and top with the seared salmon, sliced cucumber, shredded carrots, and avocado.
5
Drizzle the coconut aminos over the bowl and garnish with sliced green onions, toasted sesame seeds, and crumbled nori.