Warm Salmon Poke-Style Bowls

Name: Warm Salmon Poke-Style Bowls with Corn, Cabbage and Spicy Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 250 g Salmon Fillets, skin-on; 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; 1 tbsp Sesame Oil; 2 tbsp Spicy Mayo; 1 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*; ½ tbsp Sugar*

with Corn, Cabbage and Spicy Mayo

Get Up To 20 Free Meals + Free Sides for Life

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 addition of tasty salmon and charred corn.

Ingredients: Salmon fillets • Calrose rice • Thaw-friendly corn (corn, modified vinegar) • Red cabbage • Radish • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Green onion • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame oil.

Tags:

Spicy

Allergens:

Salmon

•Soy

•Sesame

•Egg

•Mustard

The quantities provided above are averages only.

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 traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

1 tbsp

Sesame Oil

(Contains: Sesame)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

½ tbsp

Sugar*

Nutrition Values

Calories890 kcal

Fat42 g

Saturated Fat7 g

Carbohydrate93 g

Sugar15 g

Dietary Fiber3 g

Protein33 g

Cholesterol95 mg

Sodium1070 mg

Trans Fat0.1 g

Potassium1100 mg

Calcium100 mg

Iron2 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

•Measuring Cups

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
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. Bring to a boil over high.
Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
Remove the pot from heat. Set aside for 5 min, still covered.

Meanwhile, cut radishes into 1/4-inch half-moons.
Thinly slice green onions.
Pat salmon dry with paper towels. Season with salt and pepper.

In a medium bowl, whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil.
In another medium bowl, toss together cabbage, radishes and half the green onions.
Add half the soy mixture to the slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the salmon!) Season with salt and pepper, if you like.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then corn. Do not stir. Cover and cook for 5-6 min, stirring once halfway through, until corn is dark golden brown.
Transfer charred corn to a plate and set aside.

Heat the same pan over medium-high.
When hot, add remaining sesame oil, then salmon. Cook for 3-5 min per side, until salmon is cooked through.**
Break salmon up into large pieces, removing and discarding skin. Add remaining soy mixture to the pan with salmon. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats salmon.

Fluff rice with a fork, then stir in remaining green onions. Season with salt, if you like.
Divide rice, corn and slaw between bowls. Top with salmon and drizzle any remaining soy glaze from the pan over top.
Drizzle with spicy mayo.

If you've opted to get salmon, pat dry with paper towels. Heat the same pan over medium-high. When hot, add remaining sesame oil, then salmon. Cook for 3-5 min per side, until salmon is cooked through.** Break salmon up into large pieces, removing and discarding skin. Add remaining soy mixture to the pan with salmon. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats salmon.