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; 0.5 cup Cooked sushi rice; 0.25 whole Avocado; 0.5 cup Cucumber; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh ginger

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 cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

41.4g

Fat

19.5g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

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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 a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is just opaque.
3
While the salmon cooks, thinly slice the cucumber and radishes, and dice the avocado.
4
In a small bowl, whisk together the coconut aminos, rice vinegar, and freshly grated ginger to create a light dressing.
5
Place the warm cooked sushi rice in the center of a bowl and top with the seared salmon fillet.
6
Arrange the cucumber, radishes, and avocado around the salmon.
7
Drizzle the ginger dressing over the entire bowl and garnish with toasted sesame seeds before serving.