Sesame Shrimp Poke Bowl
with Sticky Rice
This poke-inspired rice bowl is exactly what's for dinner! Served with sticky rice, perfectly cooked shrimp and a flurry of veggies, your family will devour this flavourful dish.
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
285 g
Shrimp
(Contains Shrimp)
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
Utensils
Cooking Steps
- 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, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- Arrange shrimp 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.
- Add shrimp to the pan with the sauce. Spoon sauce over shrimp to coat.
- Fluff rice with a fork, stir in half the green onions.
- Divide rice between bowls.
- Top with veggies, then shrimp, spooning over any remaining sauce.
- Drizzle over spicy mayo, if desired.
- Sprinkle over remaining green onion.
If you've opted to get shrimp, Using a strainer, drain and rinse shrimp. Follow the rest of the recipe as written.
