Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz salmon fillet; 0.25 cup white sushi rice; 0.25 cup shelled edamame; 0.25 whole avocado; 0.5 cup sliced cucumber; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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 vinegared sushi rice with creamy avocado and crisp cucumber for a vibrant, nutrient-dense bowl.

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NUTRITION

Protein

39.9g

Fat

32.9g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz salmon fillet

0.25 cup white sushi rice

0.25 cup shelled edamame

0.25 whole avocado

0.5 cup sliced cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2
Once the rice is cooked, gently fold in the rice vinegar while the rice is still warm and set aside to cool slightly.
3
Season the salmon fillet evenly with sea salt and black pepper on all sides.
4
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
5
Using a fork, flake the cooked salmon into bite-sized pieces.
6
Assemble the bowl by placing the vinegared rice at the base and topping it with the flaked salmon, sliced cucumber, shelled edamame, and avocado.
7
Drizzle the entire bowl with coconut aminos and garnish with toasted sesame seeds before serving.