Warm Shrimp and Salmon Poke-Style Bowls
with Radish Slaw and Spicy 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.
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)
2 unit
Green Onion
66 g
Mini Cucumber
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
Spicy Mayo
(Contains Egg, Mustard)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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 fresh water (2 1/2 cups). 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 mins.
Meanwhile, cut cucumber into 1/4-inch half moons.Thinly slice green onions. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Pat salmon dry with paper towels, then season with salt and pepper.
Whisk together 1/2 tbsp sugar (1 tbsp), Soy Sauce Mirin Blend and half the sesame oil in a medium bowl.Toss together cabbage, cucumbers, half the green onions in another medium bowl. Add half the soy mixture to the cabbage mixture, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the shrimp!) Season with salt and pepper, to taste.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (2 tbsp), 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.
Reduce heat to medium. Add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) to the same pan. Cook, stirring often, until shrimp just turn pink, 2-3 min.** Remove the pan from heat.Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min.
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 shrimp and drizzle any remaining soy glaze from the pan over top.Drizzle with spicy mayo.
