with Corn, Cabbage 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 addition of tasty shrimp and charred corn.
Allergens
Utensils
Tags
Shrimp
285 g
Green Onion
2 unit(s)
Mini Cucumber
1 unit(s)
Corn Kernels
113 g
Red Cabbage, shredded
113 g
Sticky Rice
0.75 cup
Soy Sauce Mirin Blend
4 tbsp
Sesame Oil
1 tbsp
Spicy Mayo
2 tbsp
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.13 tsp
Sugar
0.5 tbsp
- 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. 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, 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.
- Whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil in a medium bowl.
- Toss together cabbage, cucumbers and half the green onions in another medium bowl.
- Add half the soy mixture to slaw, 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 (2 tbsp) oil, then corn. Do not stir. Cover and cook, stirring once halfway through, until corn is dark golden-brown, 5-6 min.
- Transfer charred corn to a plate and set aside.
- 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 the remaining sesame oil per batch.) 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 shrimp and drizzle any remaining soy glaze from the pan over top.
- Drizzle with spicy mayo.
710
kcal
Calories
20
g
Fat
3
g
Saturated Fat
95
g
Carbohydrate
16
g
Sugar
3
g
Dietary Fiber
31
g
Protein
190
mg
Cholesterol
1900
mg
Sodium
0.1
g
Trans Fat
750
mg
Potassium
125
mg
Calcium
1.5
mg
Iron
