Zesty Salmon Poke Rice Bowl

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

Zesty Salmon Poke Rice Bowl

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Marinated sushi-grade salmon tossed in a ginger-tamari glaze, served over fluffy brown rice with creamy avocado and crisp vegetables for a vibrant crunch.

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NUTRITION

447kcal
Protein
43.1g
Fat
21.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked brown rice

0.25 whole avocado

0.5 cup cucumber

2 whole radishes

1 stalk green onion

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp fresh ginger

1 tsp sesame seeds

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PREPARATION

  • 1

    Dice the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.

  • 2

    In a small jar, whisk together the tamari, rice vinegar, and freshly grated ginger until well combined.

  • 3

    Pour the marinade over the salmon cubes, tossing gently to coat, and let sit for 5 minutes in the refrigerator.

  • 4

    Slice the cucumber into half-moons, thinly shave the radishes, and slice the green onion on a bias.

  • 5

    Place the warm cooked brown rice in the center of a bowl and top with the marinated salmon.

  • 6

    Arrange the avocado slices, cucumber, and radishes around the salmon, then garnish with green onions and sesame seeds.

Zesty Salmon Poke Rice Bowl

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

Zesty Salmon Poke Rice Bowl

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Marinated sushi-grade salmon tossed in a ginger-tamari glaze, served over fluffy brown rice with creamy avocado and crisp vegetables for a vibrant crunch.

NUTRITION

447kcal
Protein
43.1g
Fat
21.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked brown rice

0.25 whole avocado

0.5 cup cucumber

2 whole radishes

1 stalk green onion

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp fresh ginger

1 tsp sesame seeds

PREPARATION

  • 1

    Dice the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.

  • 2

    In a small jar, whisk together the tamari, rice vinegar, and freshly grated ginger until well combined.

  • 3

    Pour the marinade over the salmon cubes, tossing gently to coat, and let sit for 5 minutes in the refrigerator.

  • 4

    Slice the cucumber into half-moons, thinly shave the radishes, and slice the green onion on a bias.

  • 5

    Place the warm cooked brown rice in the center of a bowl and top with the marinated salmon.

  • 6

    Arrange the avocado slices, cucumber, and radishes around the salmon, then garnish with green onions and sesame seeds.