Warm Shrimp 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 shrimp and charred corn.
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
250 g
Filets de saumon, avec la peau
(Contient Saumon)
2 pièce(s)
Oignon vert
3 pièce(s)
Radis
113 g
Maïs en grains
113 g
Chou rouge, émincé
¾ tasse(s)
Riz collant
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Crustacés, Sésame, Poisson, Blé, Lait, Gluten, Sulfites, Oeuf, Moutarde)
1 cs
Huile de sésame
(Contient Sésame)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cc
Sriracha
(Peut contenir Sésame, Crustacés, Oeuf, Poisson, Blé, Lait, Sulfites, Gluten, Soya, Noix, Moutarde)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Using a strainer, drain and rinse shrimp, then pat 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 togethher mayo, 1 tbsp water (dbl 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 shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half remaining sesame oil per batch.) Cook, stirring often, until shrimp just turn pink, 2-3 min.**
- Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 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 shrimp and drizzle any remaining soy glaze from the pan over top.
- Drizzle with sriracha mayo.