Bols pokés au double saumon au sésame
avec riz collant
Ce bol de riz inspiré du poké est exactement ce qu'il faut pour le souper! Servi avec du riz collant, du saumon parfaitement cuit et une multitude de légumes, votre famille dévorera ce plat savoureux.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Filets de saumon, avec la peau
(Contient Saumon)
¾ tasse(s)
Riz collant
56 g
Edamames
(Contient Soya)
2 cs
Sauce soya
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)
1 cs
Huile de sésame
(Contient Sésame)
1 pièce(s)
Carotte
1 pièce(s)
Oignon vert
1 pièce(s)
Bok choy de Shanghai
Pas inclus dans votre livraison
1 cc
Huile*
½ cs
Sucre*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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 and 1/8 tsp (1/4 tsp) salt. 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, for 5 min.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onions.
- Add soy sauce, half the sesame oil and 1/2 tbsp (1 tbsp) sugar to a small bowl. Whisk to combine.
- Heat a large non-stick pan over medium heat.
- When hot, add edamame, carrots and 2 tbsp (4 tbsp) water. Cook,stirring occasionally, until carrots are tender-crisp, 4-5 min.
- Add remaining sesame oil and bok choy. Cook, stirring constantly, until bok choy is tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium-low.
- Add sesame-soy mixture to the same pan. Cook, stirring constantly, until thickened slightly, 1 min.
- Remove the pan from heat.
- Once salmon is cooked, carefully remove skin, if desired.
- Add salmon to the pan with the sauce. Spoon sauce over salmon to coat.
- Fluff rice with a fork, stir in half the green onions.
- Divide rice between bowls.
- Top with veggies, then salmon, spooning over any remaining sauce.
- Drizzle over spicy mayo, if desired.
- Sprinkle over remaining green onion.
If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.