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.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Sticky Rice
0.75 cup
Edamame
56 g
Soy Sauce
2 tbsp
Sesame Oil
1 tbsp
Carrot
1 unit(s)
Green Onion
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Oil
1 tsp
Sugar
0.5 tbsp
Salt
tsp
Pepper
tsp
- 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.
- Sprinkle over remaining green onion.
710
kcal
Calories
28
g
Fat
5
g
Saturated Fat
77
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
990
mg
Sodium
10
g
Trans Fat
1250
mg
Potassium
200
mg
Calcium
3
mg
Iron
