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; 0.25 cup Cooked brown rice; 0.13 whole Avocado; 0.5 cup Cucumber; 2 small Radishes; 1 sheet Nori seaweed; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 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

Salmon Sushi Rice Bowl

Pan-seared salmon fillet served over a bed of fluffy rice with crisp cucumber and creamy avocado, finished with a savory drizzle of coconut aminos.

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NUTRITION

Protein

45.3g

Fat

28.0g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked brown rice

0.13 whole Avocado

0.5 cup Cucumber

2 small Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the inside is flaky.
3
In a small bowl, toss the warm cooked brown rice with the rice vinegar to season.
4
Thinly slice the cucumber, radishes, and avocado into bite-sized pieces.
5
Assemble the bowl by placing the seasoned rice at the base and topping it with the seared salmon fillet.
6
Arrange the sliced cucumber, radishes, and avocado around the salmon for a vibrant presentation.
7
Tear the nori seaweed sheet into small strips and sprinkle them over the bowl.
8
Garnish the entire bowl with sesame seeds and drizzle the coconut aminos over the top before serving.