Warm Salmon Poke Bowls
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Warm Salmon Poke Bowls

Warm Salmon Poke Bowls

with Radish Slaw and Sriracha Mayo

We're making some changes to a beloved bowl style and upping the heat (just a little!) to create a warm version. This dish features all the fresh elements of the poke bowl, along with the additions of tasty shrimp and charred corn.

Tags:
Spicy
Allergens:
Salmon
Soy
Sesame
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 unit(s)

Green Onion

3 unit(s)

Radish

113 g

Corn Kernels

113 g

Red Cabbage, shredded

¾ cup

Sticky Rice

4 tbsp

Soy Sauce Mirin Blend

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

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Mayonnaise

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

2 tsp

Sriracha

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

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate91 g
Sugar13 g
Dietary Fiber3 g
Protein34 g
Cholesterol95 mg
Sodium1250 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium100 mg
Iron1.8 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.

Utensils

Strainer
Medium Pot
Whisk
Medium Bowl
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1
  • Add sticky rice to a medium pot, then cover rice with water. Using your hand, swirl to rinse rice.
  • Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
  • Add 1 1/3 cups fresh water (dbl for 4 ppl). 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.
Prep
2
  • Meanwhile, cut radishes into 1/4-inch rounds, then into 1/4-inch matchsticks.
  • Thinly slice green onions.
  • Whisk together 1/2 tbsp sugar (dbl for 4 ppl), soy sauce mirin blend and half the sesame oil in a medium bowl.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Toss slaw and make mayo
3
  • Toss together cabbage, radishes, half the green onions and half the soy mixture in another medium bowl.
  • Whisk togethher mayo, 1 tbsp water (dbl for 4 ppl) and sriracha in a small bowl.
Char corn
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then corn. Do not stir. Cover and cook, stirring once halfway through, until corn is dark golden-brown, 5-6 min.
  • Season with salt and pepper, to taste.
  • Transfer charred corn to a plate and set aside.
  • Carefully wipe the pan clean.
Cook and glaze shrimp
5
  • Heat the same pan over medium.
  • When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half remaining sesame oil per batch.) Cook, stirring often, until shrimp just turn pink, 2-3 min.**
  • Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min.
  • Remove the pan from heat.
Finish and serve
6
  • Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
  • Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.
  • Drizzle with sriracha mayo.
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