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 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; 0.5 tsp Toasted sesame oil; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame seeds; 1 stalk 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 salmon cubes marinated in a zesty ginger-tamari dressing, served over a base of nutty brown rice with crisp cucumbers and vibrant edamame.

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NUTRITION

Protein

43.3g

Fat

28.5g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

6 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

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 stalk Green onion

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PREPARATION

1
Prepare the base by placing the warm cooked brown rice into a serving bowl.
2
In a small glass bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated fresh ginger, and minced garlic to create the marinade.
3
Carefully slice the sushi-grade salmon fillet into bite-sized half-inch cubes and place them in a medium mixing bowl.
4
Pour the prepared marinade over the salmon cubes and gently toss to coat, allowing the fish to sit for 5 minutes to absorb the flavors.
5
Thinly slice the cucumber and radishes, and slice the green onion on a bias.
6
Arrange the marinated salmon, shelled edamame, sliced cucumbers, and sliced radishes over the rice base.
7
Garnish the bowl with the sliced green onions and toasted sesame seeds before serving.