Assorted Sushi and Sashimi Platter

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

Assorted Sushi and Sashimi Platter

YOUR SOLIN GENERATED RECIPE

Assorted Sushi and Sashimi Platter

Slices of buttery sashimi-grade salmon and tuna served with seasoned rice and crisp cucumber for a clean, protein-rich meal.

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NUTRITION

451kcal
Protein
43.4g
Fat
19.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Sashimi-grade salmon

3 oz Sashimi-grade tuna

0.25 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

1 tsp Rice vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the cooked sushi rice in a small bowl and gently fold in the rice vinegar until evenly incorporated.

  • 2

    Using a very sharp knife, slice the salmon and tuna into thin, uniform slices against the grain for maximum tenderness.

  • 3

    Peel and slice the avocado into thin wedges and cut the cucumber into matchsticks or thin rounds.

  • 4

    Cut the nori sheet into small rectangles or thin strips for garnishing or wrapping.

  • 5

    Arrange the salmon and tuna slices on a chilled platter alongside the seasoned rice and fresh vegetables.

  • 6

    Serve the platter with tamari for dipping, along with the wasabi and pickled ginger on the side.

Assorted Sushi and Sashimi Platter

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

Assorted Sushi and Sashimi Platter

YOUR SOLIN GENERATED RECIPE

Assorted Sushi and Sashimi Platter

Slices of buttery sashimi-grade salmon and tuna served with seasoned rice and crisp cucumber for a clean, protein-rich meal.

NUTRITION

451kcal
Protein
43.4g
Fat
19.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Sashimi-grade salmon

3 oz Sashimi-grade tuna

0.25 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

1 tsp Rice vinegar

PREPARATION

  • 1

    Place the cooked sushi rice in a small bowl and gently fold in the rice vinegar until evenly incorporated.

  • 2

    Using a very sharp knife, slice the salmon and tuna into thin, uniform slices against the grain for maximum tenderness.

  • 3

    Peel and slice the avocado into thin wedges and cut the cucumber into matchsticks or thin rounds.

  • 4

    Cut the nori sheet into small rectangles or thin strips for garnishing or wrapping.

  • 5

    Arrange the salmon and tuna slices on a chilled platter alongside the seasoned rice and fresh vegetables.

  • 6

    Serve the platter with tamari for dipping, along with the wasabi and pickled ginger on the side.