Shrimp Poke Bowl
Chilled shrimp poke bowl with sushi rice, crisp vegetables, and a creamy soy sesame sauce
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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.
Notes
1. use frozen cooked shrimp to skip cooking and reduce cook time; swap Greek yogurt for half the mayo for a lighter sauce; substitute cauliflower rice or brown rice for different macros; add mango pineapple or radish for extra crunch and sweetness; adjust heat with more or less sriracha
Nutrition
Calories: 520kcal | Carbohydrates: 65g | Protein: 26g | Fat: 16g