Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked sushi rice; 0.25 cup Shelled edamame; 2 tbsp Avocado; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Tamari; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds; 0.5 sheet 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

Pan-seared salmon served over a bed of seasoned sushi rice with creamy avocado and crisp vegetables for a refreshing and vibrant meal.

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NUTRITION

Protein

43.7g

Fat

31.7g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked sushi rice

0.25 cup Shelled edamame

2 tbsp Avocado

0.5 cup Cucumber

2 medium Radishes

1 tbsp Tamari

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

0.5 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and crispy.
3
In a small glass bowl, whisk together the tamari and rice vinegar to create a light dressing.
4
Place the cooked sushi rice in the center of a shallow bowl and drizzle with half of the prepared dressing.
5
Arrange the sliced cucumber, radishes, shelled edamame, and avocado in neat sections around the rice.
6
Flake the cooked salmon into large, tender chunks and place it directly on top of the rice.
7
Garnish the bowl with toasted sesame seeds and thin strips of nori seaweed, then drizzle with the remaining dressing before serving.