Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild sockeye salmon fillet; 0.25 cup White sushi rice; 0.5 cup Cauliflower rice; 0.25 whole Avocado; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Sesame seeds; 0.25 tsp Avocado oil; 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

Sushi Rice Bowl with Salmon and Avocado

Pan-seared wild sockeye salmon served over a fluffy rice and cauliflower blend, topped with creamy avocado and crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

46.4g

Fat

30.9g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild sockeye salmon fillet

0.25 cup White sushi rice

0.5 cup Cauliflower rice

0.25 whole Avocado

0.5 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sesame seeds

0.25 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Season the wild sockeye salmon fillet evenly with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side, then flip and cook for another 3-4 minutes until flaky.
3
In a small mixing bowl, combine the cooked white sushi rice and steamed cauliflower rice with rice vinegar until well incorporated.
4
Thinly slice the cucumber, radishes, and avocado into uniform pieces.
5
Flake the cooked salmon into large, bite-sized chunks using a fork.
6
Assemble the bowl by placing the rice and cauliflower mixture at the base.
7
Arrange the salmon, avocado, cucumber, and radishes on top of the rice base.
8
Drizzle the entire bowl with coconut aminos and garnish with sesame seeds before serving.