This Shrimp Poke Bowl is a chilled rice bowl with tender shrimp, crisp vegetables, and a creamy soy-sesame sauce that tastes like the good part of sushi night at home.
I like this version because it hits that sweet spot of cool and refreshing but still feels filling. The sauce is creamy, a little spicy, and salty in a way that works with everything in the bowl.
For me, it’s especially good as a weeknight dinner when I want something light, or as an easy meal-prep lunch that doesn’t feel sad on day two.
Why You’ll Love This Recipe
Weeknight Friendly: It’s straightforward and quick, but it still feels like a real dinner in a bowl.
Creamy Sauce: The mayo-soy-sesame combo clings to the shrimp and coats the rice just enough. I like that it’s flavorful without being heavy.
Great Texture: You get cool rice, juicy shrimp, and lots of crunch from the veggies and nori.
Easy to Customize: Swap toppings based on what you have, or add fruit like mango or pineapple if you like a sweeter bite.
Meal-Prep Friendly: The components hold up well when you keep them separate, so lunch stays fresh instead of soggy.
Ingredients You’ll Need
Sushi Rice
- Sushi rice: Short-grain sushi rice is worth it here. It has that slightly sticky texture that makes a poke bowl feel “right.”
- Water: Regular tap water is fine, but do rinse the rice well first so it doesn’t cook up gummy.
- Rice vinegar: This gives the rice that classic sushi tang. Plain unseasoned rice vinegar is what I use.
- Sugar: Just enough to round out the vinegar and keep the rice from tasting sharp.
- Kosher salt: Don’t skip it. Seasoned rice is a big part of why the whole bowl tastes good.
Shrimp
- Large shrimp: I prefer large shrimp so you get a good bite in the bowl. Fresh or thawed frozen both work.
- Kosher salt: Simple seasoning is all you need since the sauce does a lot of the work.
- Black pepper: Adds a little bite, especially once the shrimp are chilled.
- Sesame oil: A small amount goes a long way. It gives the shrimp that toasty aroma.
- Neutral oil: Use something like avocado, canola, or vegetable oil so the shrimp sear without burning.
Sauce
- Mayonnaise: This is the base of the creamy sauce. You can swap in Greek yogurt for part of it if you want it lighter.
- Soy sauce: Regular soy sauce works great. If you’re sensitive to salt, go with low-sodium.
- Sriracha: Adds heat and a little tang. Start small if you’re not sure, then adjust at the end.
- Sesame oil: This is what makes the sauce taste like a poke bowl sauce instead of just spicy mayo.
- Rice vinegar: Brightens everything up so the sauce doesn’t taste flat.
- Honey: A little sweetness balances the soy sauce and sriracha.
- Fresh ginger: Fresh is best here. It makes the sauce taste clean and not muddy.
- Garlic: I like a small clove, grated fine, so it blends in instead of leaving chunks.
Bowl Toppings
- Cucumber: Crisp cucumber keeps the bowl refreshing. I usually dice it small so every bite gets some crunch.
- Edamame: Great for extra protein and a little buttery texture. Frozen shelled edamame is the easiest.
- Carrots: Shredded carrots add sweetness and color, and they stay crunchy even after sitting.
- Avocado: Adds that creamy bite that poke bowls need. I slice it right before serving so it stays pretty.
- Green onions: Fresh and sharp, and they wake up the whole bowl.
- Toasted sesame seeds: A quick finishing touch that makes it taste more “sushi shop.”
- Nori: Nori strips make it taste like a sushi roll in bowl form. I keep them dry until serving.
- Pickled ginger: Optional, but I love it on the side for little bright bites.
- Lime wedges: A squeeze of lime is really nice right at the end, especially if your avocado is extra rich.
- Salt: I usually add a tiny pinch at the table, mostly on the cucumbers and avocado.
Recipe Instructions
- Rinse the rice: Rinse the sushi rice under cold water until the water runs mostly clear, then drain well.
- Cook the rice: Cook the rice with the water (rice cooker or stovetop both work). When it’s done, keep it covered and let it rest for 10 minutes.
- Season the rice: Stir the rice vinegar, sugar, and kosher salt together until dissolved, then gently fold it into the warm rice.
- Cool the rice: Spread the rice out a bit in a bowl and let it cool to room temperature so the bowl stays chilled and fresh.
- Season the shrimp: Pat the shrimp dry, then season with kosher salt and black pepper.
- Sear the shrimp: Heat the neutral oil and sesame oil in a skillet over medium-high heat. Sear the shrimp until pink and just cooked through, then cool slightly and chop into bite-size pieces.
- Make the sauce: Whisk the mayonnaise, soy sauce, sriracha, sesame oil, rice vinegar, honey, ginger, and garlic until smooth.
- Toss the shrimp: Add the chopped shrimp to the sauce and stir until everything is evenly coated.
- Assemble the bowls: Divide the cooled rice between bowls, top with sauced shrimp, then add cucumber, edamame, carrots, and avocado.
- Finish and serve: Top with green onions, toasted sesame seeds, and nori strips. Serve with lime wedges and pickled ginger if you like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the rice before building the bowls. Warm rice will soften the veggies and make the whole bowl feel a little heavy. Room temp rice keeps everything clean and fresh.
Pat the shrimp dry first. If the shrimp are wet, they steam instead of sear, and you lose that quick flavor from the pan.
Don’t overcook the shrimp. Pull them as soon as they turn pink and firm up. They keep cooking for a minute after they come off the heat.
Slice the avocado last. It stays greener and nicer looking, and you don’t have to fuss with browning while you prep everything else.
Adjust the sauce at the end. If you want it spicier, add more sriracha; if it tastes a little intense, a squeeze of lime softens it right up.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Miso soup: A small bowl of miso soup on the side makes this feel like a full Japanese-style meal. I like it especially if the poke bowl is for dinner.
- Extra crunch: Add a side of quick cucumber salad or some sliced radishes. It’s a nice contrast with the creamy shrimp.
- More toppings: Put out extra nori strips, sesame seeds, and pickled ginger and let everyone top their own bowl. This is also great with a little extra sriracha at the table.
- Fruit add-on: Mango or pineapple is really good here if you like a sweet bite with the spicy sauce. Dice it small so it mixes in easily.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers in the fridge in separate containers if you can (rice, shrimp, and toppings). It keeps the cucumbers and carrots crisp and the nori from getting chewy.
You can make the sushi rice ahead and keep it covered in the fridge. I usually let it sit out for a few minutes before serving so it isn’t ice-cold.
The sauced shrimp can be made ahead too, but seafood is best when it’s fairly fresh. If it thickens up in the fridge, stir in a tiny splash of water or a squeeze of lime before serving.
If you’re packing this for lunch, keep the avocado and nori separate and add them right before eating. It’s a small thing, but it makes a difference.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use frozen cooked shrimp?
Yes. Thaw it, pat it dry, then chop and toss it with the sauce. It’s the quickest way to get these bowls on the table.
Can I make a shrimp poke bowl ahead of time?
You can prep the components ahead (rice, shrimp, and toppings) and keep them separate in the fridge. I’d wait to slice the avocado and add the nori until right before serving.
What can I use instead of sushi rice?
Brown rice works if you want something a little heartier, and cauliflower rice is fine if you’re aiming for lower carbs. The bowl is still good, it just won’t have that classic sticky sushi-rice texture.
Can I make the sauce lighter?
Swap in Greek yogurt for half of the mayo. I wouldn’t replace all of it, because a little mayo helps the sauce taste like a poke bowl sauce instead of a dressing.
What other toppings are good in this bowl?
Mango, pineapple, and sliced radish are all great here. You can also add a little seaweed salad if you like that sushi-shop flavor.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Shrimp Poke Bowl
INGREDIENTS
Sushi Rice
- 1.5 cups sushi rice
- 2 cups water
- 3 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 tsp kosher salt.
Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp sesame oil
- 1 tsp neutral oil.
Sauce
- 3 tbsp mayonnaise
- 1.5 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp grated fresh ginger
- 1 small garlic clove grated.
Bowl Toppings
- 1 cup cucumber diced
- 1 cup shelled edamame cooked
- 1 cup shredded carrots
- 1 avocado sliced
- 2 green onions sliced
- 2 tbsp toasted sesame seeds
- 2 sheets nori cut into strips
- pickled ginger optional
- lime wedges optional
- salt to taste.
INSTRUCTIONS
Sushi Rice
- rinse sushi rice until water runs mostly clear
- cook rice with water then rest covered 10 minutes
- mix rice vinegar sugar and salt until dissolved then fold into warm rice and cool to room temperature.
Shrimp And Sauce
- pat shrimp dry then season with salt and pepper
- sear shrimp in neutral oil and sesame oil over medium high heat until pink and just cooked through then cool slightly and chop into bite size pieces
- whisk mayonnaise soy sauce sriracha sesame oil rice vinegar honey ginger and garlic until smooth then toss with shrimp.
Assemble
- divide rice among bowls then top with sauced shrimp
- add cucumber edamame carrots and avocado
- finish with green onions sesame seeds and nori and serve with lime and optional pickled ginger.
