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; 0.25 cup Cooked brown rice; 0.2 whole Avocado; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Sesame seeds; 0.5 tsp Fresh ginger; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 seasoned brown rice and creamy avocado, finished with a crisp cucumber crunch and umami-rich coconut aminos.

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NUTRITION

Protein

41.2g

Fat

33.6g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked brown rice

0.2 whole Avocado

0.5 cup Sliced cucumber

2 whole Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sesame seeds

0.5 tsp Fresh ginger

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
4
In a small bowl, toss the warm cooked brown rice with rice vinegar and freshly grated ginger to infuse flavor.
5
Thinly slice the cucumber and radishes, and cut the avocado into small cubes.
6
Flake the cooked salmon into large, tender chunks using a fork.
7
Assemble the bowl by placing the seasoned rice at the bottom, then topping with salmon, cucumber, radishes, and avocado.
8
Slice the nori sheet into thin ribbons and sprinkle over the bowl along with the sesame seeds.
9
Drizzle the entire bowl with coconut aminos just before serving for a savory finish.