Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz wild-caught salmon fillet; 0.25 cup cooked sushi rice; 0.25 whole avocado; 0.5 cup cucumber; 0.5 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp rice vinegar; 1 sheet nori seaweed; 1 tsp fresh ginger; 1 tbsp green onion; 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

Pan-seared salmon pieces tossed in a savory tamari glaze, served over vinegared sushi rice with crisp cucumber and buttery avocado slices.

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NUTRITION

Protein

44.7g

Fat

24.1g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz wild-caught salmon fillet

0.25 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp rice vinegar

1 sheet nori seaweed

1 tsp fresh ginger

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the salmon fillet dry with paper towels and cut into 1-inch cubes, then season 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 cubes for 2-3 minutes per side until golden and cooked through.
3
While the salmon cooks, toss the warm cooked sushi rice with the rice vinegar in a small bowl.
4
Whisk together the tamari and grated fresh ginger, then drizzle over the cooked salmon in the pan to glaze the pieces.
5
Slice the avocado and cucumber into thin rounds or bite-sized pieces and cut the nori sheet into thin strips.
6
Assemble the bowl by placing the vinegared rice at the base, topping with the glazed salmon, avocado, cucumber, and nori strips.
7
Garnish with sliced green onions and serve immediately.