Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.25 whole Avocado; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 0.5 tsp Avocado oil

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 with creamy avocado and crisp cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

42.7g

Fat

23.2g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Sliced cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

0.5 tsp Avocado oil

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are crisp and the center is cooked through.
3
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice.
4
Thinly slice the cucumber, radishes, and avocado.
5
Flake the cooked salmon into large, bite-sized pieces using a fork.
6
Assemble the bowl by placing the vinegared rice at the base and arranging the salmon, avocado, cucumber, and radishes on top.
7
Drizzle the entire bowl with coconut aminos and garnish with toasted sesame seeds and shredded nori strips.