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 salmon and charred corn.
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2 unit
Green Onion
3 unit
Radish
113 g
Corn Kernels
113 g
Red Cabbage, shredded
¾ cup
Sticky Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tsp
Sriracha
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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. Pat salmon 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 together mayo, 1/2 tsp sugar, 1 tbsp water (dbl both 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 salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Add remaining soy mixture to the pan with salmon. Cook, stirring often, until mixture thickens slightly coating salmon, 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 salmon and drizzle any remaining soy glaze from the pan over top.Drizzle with sriracha mayo.
