Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon fillet; 0.25 cup White sushi rice, cooked; 0.13 cup Edamame, shelled; 0.25 cup Plain Greek yogurt; 1 tsp Sriracha; 0.06 whole Avocado; 0.5 cup Cucumber, sliced; 1 tsp Rice vinegar; 0.25 tsp Sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 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 salmon served over vinegared rice and crisp cucumbers, finished with creamy avocado and a spicy yogurt drizzle for a bright, protein-packed bowl.

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NUTRITION

Protein

33.5g

Fat

21.5g

Carbs

24.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon fillet

0.25 cup White sushi rice, cooked

0.13 cup Edamame, shelled

0.25 cup Plain Greek yogurt

1 tsp Sriracha

0.06 whole Avocado

0.5 cup Cucumber, sliced

1 tsp Rice vinegar

0.25 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
3
In a small bowl, toss the warm cooked rice with rice vinegar until well combined.
4
In a separate small ramekin, whisk together the Greek yogurt and sriracha to create a creamy, spicy dressing.
5
Assemble the bowl by placing the vinegared rice at the base, followed by the seared salmon, sliced cucumbers, edamame, and avocado.
6
Drizzle the spicy yogurt sauce over the top and garnish with sesame seeds before serving.