Name: Salmon Sushi Rice Bowl with Avocado
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 sushi rice; 0.25 whole Avocado; 0.5 cup Plain non-fat Greek yogurt; 1 tsp Sriracha; 1 cup Sliced cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds; 1 sheet Nori seaweed

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 seasoned sushi rice and topped with creamy avocado and a zesty Greek yogurt-based spicy sauce.

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NUTRITION

Protein

57.5g

Fat

22.6g

Carbs

52.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Plain non-fat Greek yogurt

1 tsp Sriracha

1 cup Sliced cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until flaky.
3
In a small bowl, whisk together the Greek yogurt and sriracha to create a protein-packed spicy sauce.
4
Place the warm cooked sushi rice in a serving bowl and drizzle with rice vinegar.
5
Slice the cooked salmon and place it over the rice.
6
Arrange the sliced cucumber, avocado, and torn nori seaweed around the salmon.
7
Drizzle with coconut aminos and the spicy yogurt sauce.
8
Garnish with toasted sesame seeds and serve immediately.