Name: Hawaiian Salmon Poke Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Sushi-grade salmon fillet; 0.5 cup Brown rice; 0.25 cup Shelled edamame; 0.25 cup English cucumber; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 tbsp Green onion; 0.5 tsp Black sesame seeds; 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

Hawaiian Salmon Poke Bowl

Fresh sushi-grade salmon tossed in a savory sesame-ginger marinade, served over nutty brown rice with crisp cucumbers and vibrant edamame.

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NUTRITION

Protein

42.4g

Fat

30.2g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Sushi-grade salmon fillet

0.5 cup Brown rice

0.25 cup Shelled edamame

0.25 cup English cucumber

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 tbsp Green onion

0.5 tsp Black sesame seeds

0.25 tsp Sea salt

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PREPARATION

1
Cook the brown rice according to package instructions and set aside to cool slightly.
2
Using a sharp knife, carefully dice the sushi-grade salmon into uniform 1/2-inch cubes.
3
In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, grated fresh ginger, and sea salt to create the marinade.
4
Add the salmon cubes to the marinade and gently toss to coat, then let it sit in the refrigerator for 5-10 minutes to absorb the flavors.
5
Prepare the vegetables by dicing the cucumber and thinly slicing the green onion.
6
Steam the shelled edamame for 2 minutes until bright green and tender.
7
Assemble the bowl by placing the cooked brown rice at the base.
8
Top the rice with the marinated salmon, cucumber, and edamame.
9
Garnish the bowl with sliced green onions and black sesame seeds before serving.