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 brown rice; 0.25 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp sliced green onions; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp grated fresh ginger; 1 tsp rice vinegar; 0.25 tsp red pepper flakes; 1 tsp 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

Marinated sushi-grade salmon tossed in a zesty ginger sauce, served over warm brown rice with crisp cucumbers and buttery edamame for a refreshing crunch.

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NUTRITION

Protein

43.4g

Fat

30.8g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz sushi-grade salmon

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp sliced green onions

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 tsp sesame seeds

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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 medium glass bowl, whisk together the tamari, toasted sesame oil, grated ginger, rice vinegar, and red pepper flakes.
3
Add the salmon cubes to the bowl, tossing gently to coat every piece in the marinade.
4
Allow the salmon to marinate in the refrigerator for 10 to 15 minutes to absorb the flavors.
5
Scoop the warm cooked brown rice into the base of a serving bowl.
6
Arrange the marinated salmon, shelled edamame, and sliced cucumbers over the rice.
7
Finish the bowl by garnishing with sliced green onions and a sprinkle of sesame seeds before serving.