Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.33 cup cooked short-grain brown rice; 0.25 whole avocado; 1 cup cucumber; 2 whole radishes; 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

Salmon Sushi Rice Bowl with Avocado

Pan-seared wild-caught salmon served over a bed of fluffy rice and topped with creamy avocado and crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

39.9g

Fat

19.0g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.33 cup cooked short-grain brown rice

0.25 whole avocado

1 cup cucumber

2 whole radishes

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 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 interior is just cooked through.
3
While the salmon is searing, thinly slice the cucumber and radishes, and slice the avocado into thin wedges.
4
Place the warm cooked brown rice in a serving bowl and stir in the rice vinegar to lightly season.
5
Gently flake the seared salmon with a fork and arrange it over the rice.
6
Add the cucumber, radishes, and avocado to the bowl.
7
Drizzle the entire bowl with coconut aminos and garnish with a sprinkle of sesame seeds.