Sesame Double Salmon Poke Bowl
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Sesame Double Salmon Poke Bowl

Sesame Double Salmon Poke Bowl

with Sticky Rice

This poke-inspired rice bowl is exactly what's for dinner! Served with sticky rice, perfectly cooked salmon and a flurry of veggies, your family will devour this flavourful dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Sticky Rice

56 g


(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

1 unit(s)


1 unit(s)

Green Onion

1 unit(s)

Shanghai Bok Choy

Not included in your delivery

1 tsp


½ tbsp







Nutrition Values

Calories920 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber4 g
Protein60 g
Cholesterol165 mg
Sodium600 mg
Trans Fat0 g
Potassium1650 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Paper Towel
Small Bowl
Large Non-Stick Pan


Cook rice
  • Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
  • Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
  • Add 1 1/4 cups (2 1/2 cups) fresh water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high heat.
  • Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
  • Remove the pot from heat. Set aside, still covered, for 5 min.
Prep and cook salmon
  • Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
  • Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the middle of the oven until cooked through, 8-12 min.**
Prep veggies
  • Meanwhile, peel, then cut carrot into 1/4-inch half-moons. 
  • Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
  • Thinly slice green onions. 
  • Add soy sauce, half the sesame oil and 1/2 tbsp (1 tbsp) sugar to a small bowl. Whisk to combine. 
Cook veggies
  • Heat a large non-stick pan over medium heat. 
  • When hot, add edamame, carrots and 2 tbsp (4 tbsp) water. Cook,stirring occasionally, until carrots are tender-crisp, 4-5 min. 
  • Add remaining sesame oil and bok choy. Cook, stirring constantly, until bok choy is tender-crisp, 2-3 min.
  • Season with salt and pepper. 
  • Transfer to a plate, then cover to keep warm. 
Make sesame glaze
  • Reduce heat to medium-low. 
  • Add sesame-soy mixture to the same pan. Cook, stirring constantly, until thickened slightly, 1 min. 
  • Remove the pan from heat. 
  • Once salmon is cooked, carefully remove skin, if desired. 
  • Add salmon to the pan with the sauce. Spoon sauce over salmon to coat. 
Finish and serve
  • Fluff rice with a fork, stir in half the green onions. 
  • Divide rice between bowls.
  • Top with veggies, then salmon, spooning over any remaining sauce.
  • Drizzle over spicy mayo, if desired.
  • Sprinkle over remaining green onion. 
Modularity Step (under step 2)

If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.

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