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; 0.33 cup cooked sushi rice; 0.5 cup shelled edamame; 0.15 whole avocado; 0.5 cup cucumber; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 sheets nori seaweed

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

Air-fried salmon served over seasoned sushi rice with creamy avocado and crisp cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

46.0g

Fat

26.8g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz salmon fillet

0.33 cup cooked sushi rice

0.5 cup shelled edamame

0.15 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

2 sheets nori seaweed

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PREPARATION

1
Season the salmon fillet on all sides with sea salt and black pepper.
2
Place the salmon in an air fryer at 400°F and cook for 8-10 minutes until the exterior is slightly crisp and the fish flakes easily.
3
While the salmon cooks, place the cooked sushi rice in a bowl and gently fold in the rice vinegar until fully absorbed.
4
Steam the shelled edamame for 2-3 minutes until bright green and tender.
5
Thinly slice the cucumber and the avocado into uniform pieces.
6
Assemble the bowl by placing the seasoned rice at the base and topping it with the air-fried salmon, edamame, cucumber, and avocado.
7
Tear the nori seaweed sheets into small strips and sprinkle them over the bowl along with the sesame seeds.
8
Drizzle the coconut aminos over the entire bowl just before serving.