Name: Deconstructed Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp, peeled and deveined; 0.5 cup Brown rice, cooked; 0.33 cup Edamame, shelled; 0.25 whole Avocado; 0.5 cup Cucumber, diced; 2 tbsp Radishes, sliced; 0.25 cup Greek yogurt, plain, non-fat; 1 tsp Sriracha; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.25 tsp Garlic powder; 1 sheet Nori, shredded

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 crisp vegetables are layered over fluffy brown rice and drizzled with a creamy, zesty sriracha sauce.

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NUTRITION

Protein

48.3g

Fat

13.1g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled and deveined

0.5 cup Brown rice, cooked

0.33 cup Edamame, shelled

0.25 whole Avocado

0.5 cup Cucumber, diced

2 tbsp Radishes, sliced

0.25 cup Greek yogurt, plain, non-fat

1 tsp Sriracha

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Garlic powder

1 sheet Nori, shredded

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PREPARATION

1
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy and steaming.
2
In a small mixing bowl, whisk together the Greek yogurt, sriracha, and rice vinegar until smooth to create the creamy dressing.
3
Season the shrimp with garlic powder and sauté in a non-stick skillet over medium-high heat for 2-3 minutes per side until pink and opaque.
4
Steam the shelled edamame in a small amount of water for 3 minutes until tender, then drain.
5
Place the warm rice in the center of a serving bowl.
6
Arrange the sautéed shrimp, edamame, diced cucumber, and sliced radishes in sections over the rice.
7
Top with the avocado slices and drizzle the entire bowl with tamari and the prepared creamy sriracha sauce.
8
Garnish with shredded nori for a final touch of salty umami flavor.