Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw sashimi-grade salmon; 0.25 cup cooked brown rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 whole radishes; 1 tbsp coconut aminos; 0.25 tsp toasted sesame oil; 1 tsp rice vinegar; 0.5 tsp grated fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp 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

Sashimi-grade salmon marinated in a zesty ginger-soy dressing and layered over fluffy brown rice with crisp, vibrant vegetables.

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NUTRITION

Protein

42.0g

Fat

26.4g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

6 oz raw sashimi-grade salmon

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp grated fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp green onion

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PREPARATION

1
Prepare the brown rice and allow it to cool slightly to room temperature.
2
Dice the sashimi-grade salmon into uniform 1/2-inch cubes using a very sharp knife.
3
Whisk together the coconut aminos, toasted sesame oil, rice vinegar, grated ginger, sea salt, and black pepper in a medium bowl.
4
Toss the salmon cubes in the prepared dressing until fully coated and let sit for 5 minutes to marinate.
5
Thinly slice the cucumber and radishes into delicate rounds.
6
Scoop the rice into the base of a bowl and arrange the marinated salmon, edamame, cucumber, and radishes on top.
7
Garnish with sesame seeds and chopped green onions for a final touch of flavor and texture.