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 oz Salmon fillet; 0.25 cup Cooked sushi rice; 0.33 cup Shelled edamame; 0.13 whole Avocado; 0.5 cup Cucumber; 1 sheet Nori seaweed; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Sriracha; 2 tbsp Nonfat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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 rice with creamy avocado and crisp cucumbers, finished with a velvety spicy yogurt drizzle.

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NUTRITION

Protein

42.7g

Fat

28.5g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Cooked sushi rice

0.33 cup Shelled edamame

0.13 whole Avocado

0.5 cup Cucumber

1 sheet Nori seaweed

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Sriracha

2 tbsp Nonfat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
3
While the salmon cooks, whisk together the Greek yogurt and sriracha in a small bowl, adding a teaspoon of water if needed to reach a drizzling consistency.
4
In a separate bowl, gently fold the rice vinegar into the warm cooked sushi rice.
5
Thinly slice the cucumber and avocado, and ensure the edamame is thawed or steamed.
6
Assemble the bowl by placing the seasoned rice at the base, then top with the flaked salmon, edamame, cucumber, and avocado.
7
Tear the nori sheet into small strips or bite-sized pieces and scatter them over the bowl.
8
Finish by drizzling with coconut aminos and the prepared spicy yogurt sauce, then garnish with sesame seeds.