Sesame Salmon Poke Bowl with Sticky Rice
and Edamame, Bok Choy and Carrots
Ingredients: Salmon fillets • Carrot • Calrose rice • Shanghai bok choy • Edamame (soy) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sesame oil • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Sticky Rice
(May contain traces of: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
56 g
Edamame
(Contains: Soy)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Fish, Egg, Crustaceans, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame)
1 unit(s)
Carrot
1 unit(s)
Green Onion
1 unit(s)
Shanghai Bok Choy
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Fish, Tree nuts, Crustaceans, Gluten)
Not included in your delivery
0.83 tbsp
Oil*
½ tbsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear. - To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Cut bok choy into 1/2-inch pieces.
- Thinly slice green onions.
- To a small bowl, add soy sauce, and 1/2 tbsp (1 tbsp) sugar. Whisk to combine.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, edamame, carrots and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until carrots are tender-crisp.
- Add bok choy. Cook for 2-3 min, stirring constantly, until bok choy is tender-crisp.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium-low.
- To the same pan from step 4, add glaze mixture. Cook for 1 min, stirring constantly, until thickened slightly.
- Remove the pan from heat.
- Once salmon is cooked, carefully remove skin, if you like.
- To the pan with the glaze, add salmon. Spoon glaze over salmon to coat.
- To a small bowl, add mayo, sesame oil, 1/2 tbsp water (1 tbsp) and half the green onions. Season with salt. Stir to combine.
- To the rice, add remaining green onions and season with salt.
- Divide rice between bowls.
- Top with veggies and salmon, spooning any remaining sauce over top.
- Drizzle sesame aioli over top.
