Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz sushi-grade salmon fillet; 0.25 cup cooked brown rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 whole radishes; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp fresh ginger; 0.25 tsp toasted sesame oil; 0.25 tsp black sesame seeds; 1 tbsp green onion

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

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Fresh sushi-grade salmon marinated in a zesty ginger-tamari glaze, served over a light bed of brown rice with crisp, cooling cucumbers.

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NUTRITION

Protein

45.9g

Fat

27.8g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz sushi-grade salmon fillet

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

0.25 tsp toasted sesame oil

0.25 tsp black sesame seeds

1 tbsp green onion

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PREPARATION

1
Carefully pat the sushi-grade salmon dry with a paper towel and cut it into uniform 1/2-inch cubes.
2
In a small glass bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and toasted sesame oil to create the marinade.
3
Add the salmon cubes to the marinade, tossing gently to coat every piece, and let it sit in the refrigerator for 10-15 minutes.
4
While the salmon marinates, dice the cucumber into small pieces and thinly slice the radishes into translucent rounds.
5
Place the warm cooked brown rice at the bottom of a serving bowl and arrange the marinated salmon, edamame, cucumber, and radishes on top.
6
Garnish the bowl with sliced green onions and black sesame seeds for a final touch of texture and flavor.