Name: Sushi Rice Bowl with Salmon and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz wild-caught salmon fillet; 0.25 cup cooked short-grain sushi rice; 0.25 whole avocado; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp shredded carrots; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Sushi Rice Bowl with Salmon and Avocado

Pan-seared wild salmon served over seasoned sushi rice with creamy avocado and crisp vegetables for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

39.2g

Fat

30.9g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz wild-caught salmon fillet

0.25 cup cooked short-grain sushi rice

0.25 whole avocado

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp shredded carrots

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper on both sides.
2
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is flaky.
3
In a small mixing bowl, gently toss the cooked sushi rice with the rice vinegar until well combined.
4
Place the seasoned rice at the base of a serving bowl and set the seared salmon fillet on top.
5
Arrange the sliced avocado, edamame, cucumber, and shredded carrots in sections around the salmon.
6
Drizzle the entire bowl with coconut aminos and finish with a sprinkle of sesame seeds.