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; 0.25 cup Brown rice; 0.3 cup Edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.5 tsp Sesame oil; 0.25 tsp Fresh ginger; 0.25 tsp Garlic; 1 tsp Sesame seeds; 1 medium Green onion; 0.25 tsp Sea salt

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

Marinated salmon cubes tossed in a zesty ginger-tamari glaze, served over a bed of fluffy brown rice with crunchy cucumber and edamame.

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NUTRITION

Protein

43.6g

Fat

29.5g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon

0.25 cup Brown rice

0.3 cup Edamame

0.5 cup Cucumber

2 medium Radishes

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Sesame oil

0.25 tsp Fresh ginger

0.25 tsp Garlic

1 tsp Sesame seeds

1 medium Green onion

0.25 tsp Sea salt

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PREPARATION

1
Cook the brown rice according to package instructions and set aside 0.25 cup to cool slightly.
2
Dice the raw salmon into 1/2-inch cubes and place them in a medium glass bowl.
3
In a small jar or bowl, whisk together the tamari, rice vinegar, sesame oil, grated ginger, and minced garlic to create the marinade.
4
Pour the marinade over the salmon cubes and toss gently to coat, allowing it to sit for 5 minutes for the flavors to meld.
5
Slice the cucumber into half-moons and the radishes into very thin rounds.
6
Place the cooked brown rice in the bottom of a serving bowl.
7
Arrange the marinated salmon, shelled edamame, cucumber, and radishes in sections on top of the rice.
8
Garnish the bowl with sliced green onions, sesame seeds, and a pinch of sea salt before serving immediately.