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 brown rice; 0.25 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Grated ginger; 1 tsp Sriracha; 1 tsp 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

Salmon Sushi Rice Bowl with Avocado

Flaky pan-seared salmon sits atop a bed of nutty brown rice and crisp cucumbers, complemented by buttery avocado and a zesty ginger-infused dressing.

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NUTRITION

Protein

42.4g

Fat

33.4g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Grated ginger

1 tsp Sriracha

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet on 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 edges are crispy and the center is just cooked through.
3
In a small glass jar, whisk together the coconut aminos, rice vinegar, and grated ginger until well combined.
4
Place the warm cooked brown rice in the base of a shallow bowl and top with the seared salmon fillet.
5
Arrange the sliced cucumber, thawed edamame, and avocado slices around the salmon to create a vibrant presentation.
6
Drizzle the ginger dressing over the entire bowl and garnish with sesame seeds and a touch of sriracha for heat.