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; 0.25 cup Cooked jasmine rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tsp Tamari; 1 tsp Fresh lime juice; 1 tsp Toasted sesame oil; 0.25 tsp Freshly grated ginger; 0.25 tsp Black sesame seeds; 1 tbsp Sliced 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

Fresh sushi-grade salmon cubes marinated in a zesty citrus-tamari glaze, served over a light bed of rice with vibrant edamame and crisp cucumber slices.

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NUTRITION

Protein

41.6g

Fat

29.1g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sushi-grade salmon

0.25 cup Cooked jasmine rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tsp Tamari

1 tsp Fresh lime juice

1 tsp Toasted sesame oil

0.25 tsp Freshly grated ginger

0.25 tsp Black sesame seeds

1 tbsp Sliced green onion

0.25 tsp Sea salt

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PREPARATION

1
Pat the sushi-grade salmon dry with a paper towel and cut into uniform 1/2-inch cubes.
2
In a small glass bowl, whisk together the tamari, fresh lime juice, toasted sesame oil, and freshly grated ginger until well combined.
3
Add the salmon cubes to the marinade, tossing gently to coat, and let them marinate in the refrigerator for 5 to 10 minutes.
4
Place the warm cooked jasmine rice in the bottom of a serving bowl.
5
Arrange the marinated salmon, shelled edamame, and cucumber slices neatly over the rice base.
6
Garnish the bowl with sliced green onions, black sesame seeds, and a finishing pinch of sea salt.