Zesty Salmon Poke Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Salmon Poke Rice Bowl

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Cubes of sushi-grade salmon marinated in a vibrant ginger-tamari glaze, served over fluffy rice with crisp cucumbers and buttery edamame for a refreshing bite.

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NUTRITION

547kcal
Protein
43.3g
Fat
30.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz sushi-grade salmon

0.25 cup cooked jasmine rice

0.25 cup shelled edamame

1 cup cucumber

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 tsp sriracha

1 tbsp green onion

1 tsp sesame seeds

1 tbsp lime juice

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PREPARATION

  • 1

    Slice the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.

  • 2

    In a small jar, whisk together the tamari, toasted sesame oil, grated ginger, sriracha, and fresh lime juice until well combined.

  • 3

    Pour the marinade over the salmon cubes and toss gently to coat, allowing it to sit for 10 minutes in the refrigerator.

  • 4

    Place the cooked jasmine rice in the center of a serving bowl and surround it with sliced cucumber and shelled edamame.

  • 5

    Spoon the marinated salmon over the rice, drizzle with any remaining sauce, and garnish with sliced green onions and sesame seeds.

Zesty Salmon Poke Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Salmon Poke Rice Bowl

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Cubes of sushi-grade salmon marinated in a vibrant ginger-tamari glaze, served over fluffy rice with crisp cucumbers and buttery edamame for a refreshing bite.

NUTRITION

547kcal
Protein
43.3g
Fat
30.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz sushi-grade salmon

0.25 cup cooked jasmine rice

0.25 cup shelled edamame

1 cup cucumber

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 tsp sriracha

1 tbsp green onion

1 tsp sesame seeds

1 tbsp lime juice

PREPARATION

  • 1

    Slice the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.

  • 2

    In a small jar, whisk together the tamari, toasted sesame oil, grated ginger, sriracha, and fresh lime juice until well combined.

  • 3

    Pour the marinade over the salmon cubes and toss gently to coat, allowing it to sit for 10 minutes in the refrigerator.

  • 4

    Place the cooked jasmine rice in the center of a serving bowl and surround it with sliced cucumber and shelled edamame.

  • 5

    Spoon the marinated salmon over the rice, drizzle with any remaining sauce, and garnish with sliced green onions and sesame seeds.