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; 1 tsp avocado oil; 0.25 cup cooked sushi rice; 0.33 cup shelled edamame; 2 tbsp cubed avocado; 0.5 cup sliced cucumber; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tsp grated ginger; 0.25 tsp sea salt; 1 tbsp shredded nori

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 vinegared rice and crisp cucumbers, topped with creamy avocado and savory nori strips.

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NUTRITION

Protein

41.0g

Fat

22.5g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz wild-caught salmon fillet

1 tsp avocado oil

0.25 cup cooked sushi rice

0.33 cup shelled edamame

2 tbsp cubed avocado

0.5 cup sliced cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp grated ginger

0.25 tsp sea salt

1 tbsp shredded nori

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PREPARATION

1
Season the salmon fillet with sea salt and grated ginger.
2
Heat avocado oil in a skillet over medium-high heat and sear the salmon for 4 minutes per side until golden and flaky.
3
In a small bowl, fold the rice vinegar into the warm cooked sushi rice.
4
Steam the shelled edamame for 3 minutes until bright green and tender.
5
Arrange the vinegared rice in a bowl and top with the seared salmon, edamame, sliced cucumber, and cubed avocado.
6
Drizzle with coconut aminos and finish with a sprinkle of shredded nori.