Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.13 cup Brown rice; 0.1 whole Avocado; 0.25 cup Edamame; 0.5 cup Cucumber; 0.25 cup Radishes; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp 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 wild salmon served over a base of nutty brown rice and crisp vegetables, finished with a drizzle of savory coconut aminos and toasted sesame seeds.

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NUTRITION

Protein

45.3g

Fat

29.0g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.13 cup Brown rice

0.1 whole Avocado

0.25 cup Edamame

0.5 cup Cucumber

0.25 cup Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Season the salmon fillet evenly 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 the skin is crispy and the flesh is cooked through.
3
Flake the cooked salmon into large, bite-sized chunks using a fork.
4
In a small bowl, whisk together the coconut aminos and rice vinegar to create a light, savory dressing.
5
Place the cooked brown rice in the center of a serving bowl as the base.
6
Arrange the flaked salmon, sliced avocado, shelled edamame, sliced cucumber, and sliced radishes in sections around the rice.
7
Garnish the bowl with shredded nori seaweed and a sprinkle of toasted sesame seeds.
8
Drizzle the prepared coconut aminos dressing over the entire bowl just before serving.