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; 0.25 cup sushi rice; 0.13 whole avocado; 0.5 cup cucumber; 0.25 cup nonfat greek yogurt; 1 tsp sriracha; 1 tbsp rice vinegar; 1 tsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp avocado oil; 1 sheet nori

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

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NUTRITION

Protein

44.6g

Fat

26.2g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup sushi rice

0.13 whole avocado

0.5 cup cucumber

0.25 cup nonfat greek yogurt

1 tsp sriracha

1 tbsp rice vinegar

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

1 sheet nori

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the flesh is flaky.
3
While the salmon cooks, fold the rice vinegar into the warm cooked sushi rice in a medium bowl.
4
In a small ramekin, whisk together the Greek yogurt and sriracha to create a protein-packed spicy drizzle.
5
Thinly slice the avocado and chop the cucumber into small rounds or cubes.
6
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon, avocado slices, and cucumber.
7
Tear the nori sheet into small strips and sprinkle them over the bowl.
8
Finish by drizzling the coconut aminos and the spicy yogurt sauce over the top before serving.