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 wild-caught salmon fillet; 0.25 cup cooked sushi rice; 0.25 cup shelled edamame; 0.25 whole avocado; 2 tbsp plain Greek yogurt; 1 tsp sriracha; 0.5 cup cucumber; 1 tsp rice vinegar; 1 tbsp coconut aminos; 1 tbsp nori strips; 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 with Avocado

Pan-seared salmon served over seasoned rice with creamy avocado and crisp cucumbers, finished with a zesty drizzle of spicy yogurt sauce.

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NUTRITION

Protein

47.3g

Fat

19.7g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.25 cup cooked sushi rice

0.25 cup shelled edamame

0.25 whole avocado

2 tbsp plain Greek yogurt

1 tsp sriracha

0.5 cup cucumber

1 tsp rice vinegar

1 tbsp coconut aminos

1 tbsp nori strips

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the wild-caught salmon fillet with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are crisp and the center is cooked through.
3
In a small bowl, whisk together the plain Greek yogurt and sriracha to create a creamy spicy sauce.
4
Toss the cooked sushi rice with rice vinegar in a shallow serving bowl to season.
5
Slice the cucumber and avocado into thin, uniform pieces.
6
Top the seasoned rice with the seared salmon, shelled edamame, cucumber, and avocado.
7
Drizzle with coconut aminos and the spicy yogurt sauce, then garnish with nori strips before serving.