Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-caught salmon fillet; 1 cup Cauliflower rice; 0.5 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Cucumber; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tbsp Rice vinegar; 1 tsp Fresh ginger; 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

Salmon Sushi Rice Bowl with Avocado

Pan-seared wild salmon served over zesty cauliflower rice with creamy avocado and crisp cucumbers for a refreshing crunch.

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NUTRITION

Protein

41.8g

Fat

27.1g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-caught salmon fillet

1 cup Cauliflower rice

0.5 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Season the wild-caught salmon fillet evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in 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 flaky.
3
In a separate small pan, sauté the cauliflower rice with the fresh ginger and rice vinegar for 3 to 4 minutes until tender and aromatic.
4
Steam the shelled edamame in a small amount of water for 3 minutes until bright green and tender.
5
Thinly slice the cucumber and the avocado portion.
6
Assemble the bowl by placing the cauliflower rice at the base and topping it with the seared salmon, edamame, cucumber, and avocado.
7
Drizzle the entire bowl with coconut aminos and garnish with sesame seeds before serving.