Sesame Salmon Poke Bowl
with Sticky Rice
This poke-inspired rice bowl is exactly what's for dinner! Served with sticky rice, perfectly cooked salmon and a flurry of veggies, your family will devour this flavourful dish.
Tags:
Family Friendly
•Quick
•New
•Low CO2
Allergens:
Salmon
•Soy
•Wheat
•Sesame
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Sticky Rice
56 g
Edamame
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Carrot
1 unit(s)
Green Onion
1 unit(s)
Shanghai Bok Choy
Not included in your delivery
1 tsp
Oil*
½ tbsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories710 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein37 g
Cholesterol80 mg
Sodium990 mg
Trans Fat10 g
Potassium1250 mg
Calcium200 mg
Iron3 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Paper Towel
•Peeler
•Whisk
•Small Bowl
•Large Non-Stick Pan
Instructions
1
- 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.
2
- 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.**
3
- 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.
4
- 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.
5
- 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.
6
- 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.
- Sprinkle over remaining green onion.
