Name: Deconstructed Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 0.5 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Cucumber; 2 whole Radishes; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds; 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

Deconstructed Sushi Rice Bowl

Sautéed shrimp and crisp vegetables are layered over fluffy rice, finished with a creamy avocado drizzle and a sprinkle of toasted sesame seeds for a satisfying crunch.

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NUTRITION

Protein

44.8g

Fat

18.1g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup Cooked brown rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

2 whole Radishes

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 sheet Nori

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PREPARATION

1
Rinse the shrimp and pat them thoroughly dry with paper towels to ensure a good sear.
2
Heat the toasted sesame oil in a medium skillet over medium-high heat until shimmering.
3
Season the shrimp with sea salt and black pepper, then sauté for 2 to 3 minutes per side until they are pink and opaque.
4
Thinly slice the cucumber into half-moons, the radishes into rounds, and the avocado into wedges while the shrimp cooks.
5
Place the warm cooked brown rice in the center of a shallow bowl and arrange the sautéed shrimp and shelled edamame on top.
6
Add the prepared cucumber and radishes to the bowl, then drizzle everything with the coconut aminos.
7
Garnish with the sliced avocado, a sprinkle of toasted sesame seeds, and pieces of the nori sheet torn by hand.