Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.5 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup English cucumber; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 tsp Pickled ginger

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 sushi rice with creamy avocado and crisp cucumber for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

41.7g

Fat

21.9g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.5 cup Shelled edamame

0.25 whole Avocado

0.5 cup English cucumber

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Pickled ginger

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a skillet over medium heat and sear the salmon for about 4-5 minutes per side until cooked through and flaky.
3
In a medium bowl, combine the cooked sushi rice with rice vinegar, fluffing gently with a fork.
4
Thinly slice the English cucumber and the avocado.
5
Place the seasoned rice in the bottom of a serving bowl.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and avocado over the rice.
7
Use kitchen shears to cut the nori seaweed into thin strips and scatter them over the bowl.
8
Finish the dish by drizzling with coconut aminos and garnishing with sesame seeds and pickled ginger.