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 Cooked brown rice; 0.25 cup Shelled edamame; 0.13 whole Avocado; 0.5 cup Cucumber; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.25 tsp Sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori seaweed; 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

Sushi Rice Bowl with Salmon and Avocado

Pan-seared salmon fillet served over seasoned rice with creamy avocado and crisp cucumbers for a refreshing and vibrant finish.

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NUTRITION

Protein

43.0g

Fat

31.0g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

0.13 whole Avocado

0.5 cup Cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

0.5 tsp Sesame seeds

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat with the sesame oil.
3
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is cooked through.
4
In a small bowl, toss the cooked brown rice with one tablespoon of the rice vinegar to season.
5
Slice the avocado and cucumber into thin, uniform pieces.
6
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon, edamame, avocado, and cucumber.
7
Drizzle the remaining rice vinegar and the coconut aminos over the top of the bowl.
8
Garnish with torn nori seaweed sheets and a sprinkle of sesame seeds before serving.