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; 1 tsp rice vinegar; 1 tbsp coconut aminos; 0.15 whole avocado; 0.5 cup English cucumber; 2 medium radishes; 0.25 cup shelled edamame; 1 sheet nori seaweed; 1 tsp black sesame seeds; 0.25 tsp sea salt; 1 tsp avocado oil; 0.5 tsp 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 salmon served over seasoned sushi rice with creamy avocado and crisp vegetables for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

45.8g

Fat

22.0g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.33 cup cooked sushi rice

1 tsp rice vinegar

1 tbsp coconut aminos

0.15 whole avocado

0.5 cup English cucumber

2 medium radishes

0.25 cup shelled edamame

1 sheet nori seaweed

1 tsp black sesame seeds

0.25 tsp sea salt

1 tsp avocado oil

0.5 tsp ginger

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PREPARATION

1
In a small bowl, toss the warm cooked sushi rice with the rice vinegar and set aside to cool slightly.
2
Thinly slice the cucumber and radishes into rounds, and slice the avocado into thin wedges.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt.
4
Heat avocado 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 just opaque.
5
Grate the fresh ginger and whisk it into the coconut aminos to create a simple dressing.
6
Place the seasoned rice in the center of a bowl and top with the seared salmon, cucumber, radishes, edamame, and avocado.
7
Tear the nori sheet into small strips and sprinkle over the bowl along with the black sesame seeds.
8
Drizzle the ginger-infused coconut aminos over the entire bowl before serving.