Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked short-grain white rice; 0.25 whole Avocado; 0.5 cup Cucumber; 2 medium Radish; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 1 tsp Fresh ginger; 1 tsp Sesame oil; 1 sheet Nori; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared salmon served over seasoned rice with crisp cucumbers and buttery avocado for a refreshing and vibrant bowl.

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NUTRITION

Protein

34.6g

Fat

32.6g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked short-grain white rice

0.25 whole Avocado

0.5 cup Cucumber

2 medium Radish

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Sesame oil

1 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crispy and the center is cooked through.
3
In a medium mixing bowl, gently fold the rice vinegar and freshly grated ginger into the warm cooked rice.
4
Thinly slice the cucumber and radishes into rounds, and slice the avocado into thin wedges.
5
Using a fork, flake the cooked salmon into large, bite-sized chunks.
6
Place the seasoned rice in the bottom of a serving bowl and arrange the flaked salmon, cucumber, radish, and avocado on top.
7
Slice the nori sheet into thin ribbons and scatter them over the bowl.
8
Drizzle the entire dish with coconut aminos and serve immediately.