Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon (sushi-grade); 0.25 cup brown rice (cooked); 0.25 cup edamame (shelled); 1 cup cucumber; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 0.5 tsp fresh ginger; 1 tbsp green onion; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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 zesty ginger-tamari dressing, served over nutty brown rice with crisp cucumber and vibrant edamame.

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NUTRITION

Protein

43.4g

Fat

31.7g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon (sushi-grade)

0.25 cup brown rice (cooked)

0.25 cup edamame (shelled)

1 cup cucumber

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp fresh ginger

1 tbsp green onion

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside 0.25 cup to cool slightly.
2
Carefully dice the sushi-grade salmon into uniform 1/2-inch cubes and place them in a medium glass mixing bowl.
3
In a small jar or bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and freshly grated ginger until well combined.
4
Pour the dressing over the salmon cubes and toss gently to ensure every piece is coated; refrigerate for 10 minutes to marinate.
5
While the salmon marinates, thinly slice the cucumber into rounds and ensure the edamame is thawed and shelled.
6
Assemble the bowl by placing the cooked brown rice at the bottom as a base.
7
Top the rice with the marinated salmon, sliced cucumber, and shelled edamame in organized sections.
8
Finish the bowl by garnishing with sliced green onions, sesame seeds, sea salt, and black pepper.