Salmon and Tuna Poke Bowl

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

Salmon and Tuna Poke Bowl

YOUR SOLIN GENERATED RECIPE

Salmon and Tuna Poke Bowl

Fresh sushi-grade salmon and tuna cubes tossed in a savory tamari-ginger dressing, served over a bed of fluffy brown rice with creamy avocado and crisp vegetables.

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NUTRITION

534kcal
Protein
45.7g
Fat
27.7g
Carbs
29.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz sushi-grade salmon

2.5 oz sushi-grade tuna

0.25 cup cooked brown rice

0.5 cup shelled edamame

0.25 whole avocado

0.5 cup sliced cucumber

2 whole radishes

1 stalk green onion

1 tbsp tamari

1 tsp sesame oil

0.5 tsp fresh ginger

0.25 tsp rice vinegar

0.25 tsp black sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the brown rice according to package instructions and allow it to cool slightly to room temperature.

  • 2

    Carefully dice the sushi-grade salmon and tuna into uniform 1/2-inch cubes using a sharp knife.

  • 3

    In a small glass bowl, whisk together the tamari, sesame oil, grated fresh ginger, and rice vinegar until emulsified.

  • 4

    Place the diced fish in a medium bowl and toss with half of the prepared dressing, letting it marinate for 5 minutes.

  • 5

    Thinly slice the cucumber rounds, radishes, and green onion, and pit and slice the avocado.

  • 6

    Assemble the bowl by placing the cooked brown rice at the bottom, then arrange the marinated fish, edamame, cucumber, and radish slices on top.

  • 7

    Add the avocado slices to the bowl and drizzle the remaining dressing over all the ingredients.

  • 8

    Finish the dish by garnishing with the chopped green onions and a sprinkle of black sesame seeds.

Salmon and Tuna Poke Bowl

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

Salmon and Tuna Poke Bowl

YOUR SOLIN GENERATED RECIPE

Salmon and Tuna Poke Bowl

Fresh sushi-grade salmon and tuna cubes tossed in a savory tamari-ginger dressing, served over a bed of fluffy brown rice with creamy avocado and crisp vegetables.

NUTRITION

534kcal
Protein
45.7g
Fat
27.7g
Carbs
29.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz sushi-grade salmon

2.5 oz sushi-grade tuna

0.25 cup cooked brown rice

0.5 cup shelled edamame

0.25 whole avocado

0.5 cup sliced cucumber

2 whole radishes

1 stalk green onion

1 tbsp tamari

1 tsp sesame oil

0.5 tsp fresh ginger

0.25 tsp rice vinegar

0.25 tsp black sesame seeds

PREPARATION

  • 1

    Cook the brown rice according to package instructions and allow it to cool slightly to room temperature.

  • 2

    Carefully dice the sushi-grade salmon and tuna into uniform 1/2-inch cubes using a sharp knife.

  • 3

    In a small glass bowl, whisk together the tamari, sesame oil, grated fresh ginger, and rice vinegar until emulsified.

  • 4

    Place the diced fish in a medium bowl and toss with half of the prepared dressing, letting it marinate for 5 minutes.

  • 5

    Thinly slice the cucumber rounds, radishes, and green onion, and pit and slice the avocado.

  • 6

    Assemble the bowl by placing the cooked brown rice at the bottom, then arrange the marinated fish, edamame, cucumber, and radish slices on top.

  • 7

    Add the avocado slices to the bowl and drizzle the remaining dressing over all the ingredients.

  • 8

    Finish the dish by garnishing with the chopped green onions and a sprinkle of black sesame seeds.