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 Wild salmon fillet; 0.5 tsp Avocado oil; 0.33 cup Cooked sushi rice; 0.25 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Sliced cucumber; 2 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Toasted sesame oil; 0.5 tsp Black sesame seeds; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 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

Sushi Rice Bowl with Salmon and Avocado

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

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NUTRITION

Protein

40.9g

Fat

27.4g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild salmon fillet

0.5 tsp Avocado oil

0.33 cup Cooked sushi rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.5 cup Sliced cucumber

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Toasted sesame oil

0.5 tsp Black sesame seeds

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Ground ginger

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PREPARATION

1
Pat the wild salmon fillet dry with a paper towel and season both sides evenly with sea salt and ground ginger.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden brown and the center is flaky.
4
In a small glass bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil until well combined.
5
Place the warm cooked sushi rice in the bottom of a shallow serving bowl.
6
Arrange the seared salmon, shelled edamame, sliced cucumber, and fresh avocado slices over the rice.
7
Drizzle the coconut amino dressing over the entire bowl and finish with a sprinkle of black sesame seeds and torn nori seaweed strips.