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 Wild-caught salmon fillet; 0.33 cup Cooked short-grain white rice; 0.25 whole Avocado; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 1 sheet Nori seaweed; 1 tsp Rice vinegar; 1 tsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds

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 seasoned rice with creamy avocado and crisp cucumber for a vibrant, satisfying bowl.

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NUTRITION

Protein

45.5g

Fat

21.1g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.33 cup Cooked short-grain white rice

0.25 whole Avocado

0.25 cup Shelled edamame

0.5 cup Cucumber

1 sheet Nori seaweed

1 tsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms and the fish flakes easily.
3
In a small bowl, toss the warm cooked rice with rice vinegar to lightly season.
4
Slice the avocado and cucumber into thin, uniform pieces.
5
Assemble the bowl by placing the seasoned rice at the base and topping with the seared salmon, avocado, cucumber, and edamame.
6
Garnish with torn nori sheets, a drizzle of coconut aminos, and a sprinkle of toasted sesame seeds.