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 Salmon fillet; 0.13 cup Cooked white sushi rice; 0.25 cup Shelled edamame; 1 tbsp Avocado; 0.5 cup Cucumber; 0.5 tsp Sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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

Sushi Rice Bowl with Salmon and Avocado

Pan-seared salmon served over a bed of fluffy rice and crisp vegetables, drizzled with a savory sesame glaze for a vibrant and refreshing finish.

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NUTRITION

Protein

42.4g

Fat

31.1g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup Cooked white sushi rice

0.25 cup Shelled edamame

1 tbsp Avocado

0.5 cup Cucumber

0.5 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper.
2
Heat sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are golden and crispy.
4
In a serving bowl, layer the cooked sushi rice as the base.
5
Arrange the cucumber, shelled edamame, and avocado over the rice.
6
Once cooked, flake the salmon into large chunks and add it to the bowl.
7
Whisk together the coconut aminos and rice vinegar in a small dish.
8
Drizzle the sauce over the bowl and garnish with crumbled nori seaweed and sesame seeds.