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 Wild-caught salmon fillet; 0.33 cup Cooked white sushi rice; 0.5 cup Shelled edamame; 2 tbsp Diced avocado; 0.5 cup Sliced cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame oil; 1 tsp Toasted sesame seeds; 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

Sushi Rice Bowl with Salmon and Avocado

Pan-seared wild salmon served over seasoned sushi rice with buttery avocado and crisp cucumber for a satisfying and refreshing crunch.

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NUTRITION

Protein

43.6g

Fat

25.6g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-caught salmon fillet

0.33 cup Cooked white sushi rice

0.5 cup Shelled edamame

2 tbsp Diced avocado

0.5 cup Sliced cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rinse and cook the sushi rice according to package directions, then fold in the rice vinegar while warm.
2
Season the salmon fillet with sea salt and black pepper on both sides.
3
Heat toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.
4
Steam the shelled edamame until tender and slice the cucumber and avocado.
5
Flake the cooked salmon into large chunks.
6
Assemble the bowl by placing the rice at the bottom and topping with salmon, edamame, cucumber, and avocado.
7
Drizzle with coconut aminos and garnish with toasted sesame seeds.