Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 0.5 cup cooked short-grain brown rice; 0.13 whole avocado; 0.5 cup cucumber; 2 whole radishes; 1 tbsp rice vinegar; 1 tbsp coconut aminos; 0.5 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 sheet nori

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

Pan-seared wild salmon served over vinegared brown rice with crisp cucumbers and buttery avocado for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

45.4g

Fat

19.0g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.5 cup cooked short-grain brown rice

0.13 whole avocado

0.5 cup cucumber

2 whole radishes

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 sheet nori

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on all sides.
2
Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.
3
Place the salmon in the hot pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
4
In a medium bowl, gently fold the rice vinegar into the warm cooked brown rice.
5
Thinly slice the cucumber, radishes, and avocado into bite-sized pieces.
6
Assemble the bowl by placing the seasoned rice at the base, then top with the seared salmon, sliced vegetables, and torn nori pieces.
7
Drizzle the coconut aminos over the entire bowl and garnish with a sprinkle of sesame seeds.