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 wild-caught salmon fillet; 0.33 cup cooked sushi rice; 0.25 cup shelled edamame; 0.13 whole avocado; 0.5 cup sliced cucumber; 1 sheet nori seaweed; 1 tsp rice vinegar; 1 tbsp coconut aminos; 0.5 tsp grated ginger; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 1 tsp avocado oil

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 wild 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

45.1g

Fat

22.6g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.33 cup cooked sushi rice

0.25 cup shelled edamame

0.13 whole avocado

0.5 cup sliced cucumber

1 sheet nori seaweed

1 tsp rice vinegar

1 tbsp coconut aminos

0.5 tsp grated ginger

0.5 tsp sesame seeds

0.25 tsp sea salt

1 tsp avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season evenly with sea salt.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the flesh is cooked through.
4
In a small glass bowl, whisk together the coconut aminos, rice vinegar, and freshly grated ginger to create the dressing.
5
Place the warm cooked sushi rice into the base of a serving bowl.
6
Slice the seared salmon into bite-sized pieces and arrange them over the rice.
7
Add the sliced cucumber, shelled edamame, and avocado slices to the bowl in neat sections.
8
Tear the nori seaweed sheet into thin strips, sprinkle them over the top along with the sesame seeds, and drizzle the ginger dressing over the entire bowl before serving.