Shrimp Poke Bowl Recipe
This shrimp poke bowl features tender, creamy sweet chili shrimp, sushi rice, and a colorful assortment of fresh, crunchy vegetables. It’s perfect for those wary of raw fish or who simply love shrimp. This balanced, healthy meal is made with lean protein, nutrient-dense vegetables, and satisfying grains.
Ingredients
Shrimp
- 1 lb Shrimp peeled and deveined
- 1/3 cup Mayo
- 2 tbsp Sweet chili sauce
- 2 tsp Sriracha
- 1/2 Lime juiced
- Pinch of salt
Sushi Rice
- 2 cups Sushi rice
- 2 cups Water
- 3 tbsp Mirin
- 2 tsp Sugar
- 3/4 tsp Salt
Assembly
- 1 cup Shelled edamame tossed with a splash of toasted sesame oil and pinch of salt
- 1 Cucumber thinly sliced and tossed with a splash of mirin
- 1 Large carrot julienned
- 1/2 bunch Green onions chopped
- 1 Avocado cubed
- Crispy fried onions
- Crushed peanuts
- Extra sauce
- Sesame seeds
Instructions
Shrimp
- Whisk together the mayo, sweet chili sauce, sriracha, lime juice, and salt. Set aside.
- Ensure the shrimp are peeled and deveined. Bring a large saucepan of water to a boil. Lower the shrimp into the boiling water using a slotted spoon or spider strainer. Boil for 1 minute until just cooked through. Drain.
- Optionally, plunge the shrimp into an ice bath to prevent overcooking. Chop the shrimp into 1/2-inch pieces (about 4 pieces per shrimp).
- Place the chopped shrimp in a bowl and add half of the sriracha mayo sauce. Toss to coat the shrimp evenly.
Sushi Rice
- Rinse the rice in a fine mesh sieve until the water runs clear. Place the rice and water in a medium saucepan and bring to a boil.
- Once boiling, reduce the heat to simmer, cover with a tight-fitting lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat but keep the lid on (no peeking) and let sit for another 10 minutes.
- While the rice is cooking, warm the mirin and whisk in the sugar and salt until completely dissolved. This can be done in a saucepan on the stovetop or in the microwave for about 20 seconds.
- Pour the sweet vinegar mixture over the rice and fold it in, fluffing and tossing until just combined.
Assembly
- Place a layer of rice at the bottom of each bowl.
- Top with a big spoonful of sriracha shrimp, creamy avocado, carrot, cucumber, and edamame.
- Finish with crispy onions, crushed peanuts, green onions, sesame seeds, and extra sauce.
Notes
- Use Fresh Ingredients: Fresh shrimp and vegetables will make a big difference in the taste and texture of your poke bowl. Try to buy your shrimp on the day you plan to make the dish.
- Perfect Sushi Rice: Rinse the sushi rice thoroughly until the water runs clear. This removes excess starch and helps achieve the desired sticky texture.
- Customize Toppings: Feel free to mix and match your favorite toppings. Add ingredients like pickled ginger, seaweed salad, or even a drizzle of spicy mayo for extra flavor and variety.