Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon; 0.33 cup cooked brown rice; 0.25 cup shelled edamame; 0.25 cup sliced cucumber; 2 tbsp sliced green onion; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp grated fresh ginger; 1 tbsp fresh lime juice; 0.25 tsp red pepper flakes; 1 tsp sesame seeds

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 cubes marinated in a vibrant ginger-lime dressing, served over nutty brown rice with crisp cucumbers and buttery edamame.

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NUTRITION

Protein

43.5g

Fat

31.9g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz sushi-grade salmon

0.33 cup cooked brown rice

0.25 cup shelled edamame

0.25 cup sliced cucumber

2 tbsp sliced green onion

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp grated fresh ginger

1 tbsp fresh lime juice

0.25 tsp red pepper flakes

1 tsp sesame seeds

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PREPARATION

1
Dice the sushi-grade salmon into uniform 1/2-inch cubes and place them in a small glass mixing bowl.
2
In a separate small jar, whisk together the tamari, toasted sesame oil, fresh lime juice, grated ginger, and red pepper flakes until well combined.
3
Pour the marinade over the salmon cubes, tossing gently to ensure every piece is coated, and let it sit for 5 minutes.
4
Place the warm cooked brown rice in the base of a serving bowl.
5
Arrange the marinated salmon, shelled edamame, and sliced cucumbers on top of the rice in neat sections.
6
Garnish the bowl with sliced green onions and a sprinkle of sesame seeds before serving immediately.