Name: Salmon Sushi Rice Bowl with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 0.25 cup Cooked sushi rice; 0.13 cup Shelled edamame; 0.13 whole Avocado; 0.25 cup Cucumber; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ginger powder; 1 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

Salmon Sushi Rice Bowl with Avocado

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

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NUTRITION

Protein

43.0g

Fat

20.9g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked sushi rice

0.13 cup Shelled edamame

0.13 whole Avocado

0.25 cup Cucumber

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 sheet Nori seaweed

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, garlic powder, and ginger powder.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are golden and the center is just opaque.
4
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice.
5
Thinly slice the cucumber and the avocado.
6
Build the bowl by placing the seasoned rice at the base, followed by the seared salmon, edamame, cucumber, and avocado.
7
Drizzle the coconut aminos over the top and garnish with torn pieces of the nori seaweed sheet.