Bols pokés au saumon au sésame

Familiale

Rapido

Nouveau

avec riz collant

10 min

Difficulté: 2/3

Japonaise

Ce bol de riz inspiré du poké est exactement ce qu'il faut pour le souper! Servi avec du riz collant, du saumon parfaitement cuit et une multitude de légumes, votre famille dévorera ce plat savoureux.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Essuie-tout

Éplucheur

Tags

Familiale

Rapido

Nouveau

Climate-conscious

SEO

Ingrédients

Filet de saumon, avec la peau

250 g

Riz collant

0.75 cup

Edamame

56 g

Sauce soja

2 tbsp

Huile de sésame

1 tbsp

Carotte

1 unit(s)

Oignons verts

1 unit(s)

Bok choy de Shanghai

1 unit(s)

Huile

1 tsp

Sucre

0.5 tbsp

Sel

tsp

Poivre

tsp

Preparation

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.