Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 0.5 cup Cooked brown rice; 0.25 cup Shelled edamame; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tbsp Rice vinegar; 0.5 tsp Grated fresh ginger; 1 tsp Sriracha; 0.25 cup Sliced cucumber; 1 tbsp Sliced green onions; 0.5 tsp Black 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 salmon cubes marinated in a zesty ginger-tamari sauce served over nutty brown rice with crunchy edamame and crisp cucumbers.

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NUTRITION

Protein

48g

Fat

18.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

0.5 cup Cooked brown rice

0.25 cup Shelled edamame

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.5 tsp Grated fresh ginger

1 tsp Sriracha

0.25 cup Sliced cucumber

1 tbsp Sliced green onions

0.5 tsp Black sesame seeds

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PREPARATION

1
Slice the wild-caught salmon into 1/2-inch cubes using a sharp knife.
2
In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated ginger, and sriracha until well combined.
3
Add the salmon cubes to the marinade, tossing gently to coat, and let marinate in the refrigerator for 15 minutes to absorb the flavors.
4
Place the warm cooked brown rice in the base of a serving bowl.
5
Arrange the marinated salmon, shelled edamame, and sliced cucumbers over the rice in distinct sections.
6
Drizzle any remaining marinade from the bowl over the top of the ingredients.
7
Garnish the bowl with sliced green onions and black sesame seeds before serving.