Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz sushi-grade salmon; 0.25 cup cooked white rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp sliced green onion; 1 tsp toasted sesame oil; 1 tbsp tamari; 0.5 tsp rice vinegar; 0.25 tsp red pepper flakes; 1 tsp sesame seeds; 2 medium radishes

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

Marinated sushi-grade salmon tossed in a zesty tamari dressing, served over a light base of rice with crisp cucumbers and edamame for a refreshing crunch.

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NUTRITION

Protein

48.9g

Fat

20.3g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

7 oz sushi-grade salmon

0.25 cup cooked white rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp sliced green onion

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp rice vinegar

0.25 tsp red pepper flakes

1 tsp sesame seeds

2 medium radishes

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PREPARATION

1
Pat the sushi-grade salmon dry with a paper towel and cut into uniform 1/2-inch cubes.
2
In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and red pepper flakes to create the marinade.
3
Add the salmon cubes to the marinade and toss gently to ensure every piece is coated; let it sit for 5 to 10 minutes in the refrigerator.
4
Place the cooked white rice in the bottom of a serving bowl as the base.
5
Thinly slice the radishes and arrange them on top of the rice along with the sliced cucumber and shelled edamame.
6
Add the marinated salmon to the bowl and garnish with sliced green onions and a sprinkle of toasted sesame seeds.