Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.75 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.25 whole Avocado; 0.5 cup Cucumber; 2 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Sesame seeds; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger

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 wild salmon served over a bed of vinegared sushi rice and topped with creamy avocado and crisp cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

44.5g

Fat

29.5g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6.75 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame seeds

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground ginger

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, garlic powder, and ground ginger.
2
Heat a high-quality non-stick skillet over medium-high heat until hot.
3
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crispy and the center is just opaque.
4
In a small bowl, gently fold the rice vinegar into the cooked sushi rice.
5
Slice the cucumber into thin rounds and the avocado into even wedges.
6
Place the seasoned rice in the center of a bowl and top with the seared salmon fillet, avocado wedges, and cucumber slices.
7
Drizzle the entire bowl with coconut aminos and garnish with toasted sesame seeds and torn nori seaweed.