Name: Deconstructed Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 0.5 cup Cooked brown rice; 0.5 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Cucumber; 1 sheet Nori; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deconstructed Sushi Rice Bowl

Sautéed shrimp and fiber-rich brown rice paired with creamy avocado and crisp cucumbers for a refreshing bowl that pops with savory umami flavors.

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NUTRITION

Protein

49.9g

Fat

20.4g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup Cooked brown rice

0.5 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

1 sheet Nori

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Season the shrimp with sea salt and black pepper.
3
Heat toasted sesame oil in a large skillet over medium-high heat.
4
Add the shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque.
5
Steam the shelled edamame for 3 minutes until tender and bright green.
6
In a small ramekin, whisk together the coconut aminos and rice vinegar to create the dressing.
7
Slice the cucumber into thin rounds and dice the avocado.
8
Assemble the bowl by placing the cooked brown rice at the base.
9
Arrange the sautéed shrimp, edamame, cucumber, and avocado on top of the rice.
10
Shred the nori sheet into thin strips using kitchen shears and sprinkle over the bowl.
11
Drizzle the coconut aminos dressing over the ingredients.
12
Garnish with sesame seeds and serve immediately.