Name: Salmon Sushi Rice Bowl with 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 sushi rice; 0.33 cup Shelled edamame; 0.13 whole Avocado; 0.5 cup Sliced cucumber; 1 tsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Grated ginger; 1 sheet Nori; 0.5 tsp Toasted sesame seeds; 0 tsp Avocado oil; 0.13 tsp Sea salt

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 with Avocado

Pan-seared salmon served over vinegared sushi rice with creamy avocado and crisp cucumber for a refreshing, nutrient-dense bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.0g

Fat

29.7g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.33 cup Shelled edamame

0.13 whole Avocado

0.5 cup Sliced cucumber

1 tsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Grated ginger

1 sheet Nori

0.5 tsp Toasted sesame seeds

0 tsp Avocado oil

0.13 tsp Sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet with sea salt on all sides.
2
Heat avocado oil in a non-stick skillet over medium-high heat.
3
Place salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
4
While the salmon cooks, whisk together the coconut aminos and grated ginger in a small bowl.
5
In a separate bowl, gently fold the rice vinegar into the warm cooked sushi rice.
6
Divide the seasoned rice into a serving bowl and top with the sliced cucumber, shelled edamame, and avocado.
7
Flake the cooked salmon over the bowl and drizzle with the ginger-amino dressing.
8
Garnish with crumbled nori sheets and toasted sesame seeds before serving.