Description
Hawaiian-inspired shrimp poke bowl delights seafood enthusiasts with fresh ingredients and bold flavors. Colorful components blend perfectly, creating a balanced meal you’ll savor from first bite to last.
Ingredients
Scale
Protein:
- 1 lb (454 g) shrimp, peeled and deveined
Shrimp Seasoning:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha
- 1/2 lime, juiced
- 1 pinch salt
Rice:
- 2 cups sushi rice
- 2 cups water
- 3 tablespoons mirin
- 2 teaspoons sugar
- 3/4 teaspoon salt
Fresh Vegetables and Toppings:
- 1 cup shelled edamame
- 1 cucumber, thinly sliced
- 1 large carrot, julienned
- 1/2 bunch green onions, chopped
- 1 avocado, cubed
- Crispy fried onions
- Crushed peanuts
- Sesame seeds
Instructions
- Create a zesty shrimp sauce by blending mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Reserve the mixture for later use.
- Rapidly boil shrimp for precisely 1 minute until opaque. Immediately drain and cool. Slice into bite-sized segments and coat with half of the prepared spicy mayo.
- Thoroughly rinse rice until water becomes transparent. Cook rice for 15 minutes at medium heat, then allow to steam, covered, for an additional 10 minutes. Warm mirin with sugar and salt, then gently incorporate into cooked rice.
- Enhance edamame with a drizzle of sesame oil and salt. Lightly marinate cucumber slices in mirin. Finely cut carrots into delicate strips and chop green onions into thin rounds.
- Construct the poke bowl by spreading rice as a foundation. Artfully arrange cooked shrimp, creamy avocado, prepared vegetables, crispy onions, crunchy peanuts, fresh green onion garnish, and sprinkle with sesame seeds. Finish by drizzling remaining sauce over the entire bowl.
Notes
- Adjust shrimp cooking time carefully to prevent rubbery texture, ensuring they’re just opaque and tender.
- Customize sauce heat levels by modifying sriracha amount for personal spice preferences.
- Use brown rice or cauliflower rice for gluten-free and low-carb alternatives to traditional sushi rice.
- Quick-pickle vegetables like cucumber and carrots beforehand to enhance flavor complexity and add zesty crunch.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 150 mg