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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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 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.
- 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.
- 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.
- 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.
