Name: California Crab and Avocado Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz lump crab meat; 0.5 cup brown rice; 0.25 whole avocado; 0.5 cup cucumber; 0.25 cup shelled edamame; 1 sheet nori seaweed; 1 tbsp coconut aminos; 1 tsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 0.13 tsp sea salt; 0.13 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

California Crab and Avocado Rice Bowl

Chilled lump crab meat tossed with creamy avocado and crisp cucumber over nutty brown rice, finished with a drizzle of savory toasted sesame oil.

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NUTRITION

Protein

51.2g

Fat

19.0g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz lump crab meat

0.5 cup brown rice

0.25 whole avocado

0.5 cup cucumber

0.25 cup shelled edamame

1 sheet nori seaweed

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp toasted sesame oil

1 tsp toasted sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Prepare the base by placing warm, cooked brown rice in a wide serving bowl.
2
In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the dressing.
3
Gently fold the lump crab meat with half of the prepared dressing, sea salt, and black pepper until the crab is evenly coated.
4
Dice the cucumber and slice the avocado into thin wedges.
5
Arrange the seasoned crab, diced cucumber, shelled edamame, and avocado wedges over the rice in distinct sections.
6
Use kitchen shears to shred the nori seaweed sheet into thin strips and scatter them over the bowl.
7
Garnish with toasted sesame seeds and drizzle the remaining dressing over the entire bowl before serving.