Shrimp Poke Bowl Recipe

Shrimp Poke Bowl is an easy way to get your sushi fix at home, a healthy and delicious meal, that is also very versatile. It is easy to make with ingredients that are ready to go, then just assemble your deconstructed sushi bowl. You get all the flavors of a healthy sushi bowl like spicy sriracha mayo, sliced cucumber, seasoned rice, creamy, and marinated shrimp. Another recipe that we enjoy making at home, are these easy Cucumber Salmon Roll WITHOUT rice.

Sushi has been around forever if you consider that prehistoric people were eating uncooked fish way before we knew it was a delicious healthy food. Then, in Japan, China, and Korea, it was common for fish to be preserved with vinegar and salt. But the person who gets the credit for making the sushi roll is Hanaya Yohei who rolled vinegar rice in thinly sliced fish in 1824.

Ingredients needed:

For the shrimp:

• Shrimp: Any kind of shrimp, peeled and deveined with the tail removed.
• Mayonnaise: You can use any type of mayo you like, including Miracle Whip.
• Sriracha: Or you could use Sambal Oelek if you want your shrimp bowl less sweet. 
• Sliced scallions: Just use the green section, sliced roughly. 

For the poke bowl rice:

• Sushi rice: Cooked when ready to prepare. 
• Rice vinegar: To make the sticky sauce for the rice.
• Sugar: White granulated sugar for sweetness.
• Salt: Just a bit of salt to even out the sweet flavor. 

Edamame cucumber salad:

• Diced cucumber: Any kind of cucumber. If using a large slicing cucumber, you should peel it. 
• Diced mango: Tossed in lemon juice to prevent browning. 
• Diced avocado: Tossed in lemon juice to prevent browning. 
• Edamame: Tastes similar to peas and butter beans. 
• Sesame oil: The distinctive sesame taste is essential. 
• Rice vinegar: You could use a different kind of vinegar.
• Soy sauce: For that extra richness and Asian flavor.
• Sesame seeds: You need something for crunchiness. If not sesame seeds, then you can use chia seeds, flax seeds, or sunflower seeds.

For serving:

• Microgreens: With more flavor, vitamins, and minerals than regular greens, these are perfect for shrimp sushi bowls. 
• Seaweed: We used nori sheets, but you can use whatever you typically like to use for sushi rolls. 

How to make shrimp poke bowl from scratch?

Make the shrimp:

1. Boil and chill: First, boil the shrimp in a large skillet until pink. Then, place cooked shrimp in a large bowl of ice water until chilled. This preserves the texture and color. Drain and chop into bite-sized pieces. 
2. Toss in the sauce: While the shrimp cools, mix the sriracha and mayo until combined. Add shrimp and chopped scallions and stir until the shrimp is coated. 

Prep the sushi rice:

1. Boil the rice: To begin, boil the rice in a saucepan on medium-high heat until it is tender. 
2. Cook the rice vinegar mixture: In the meantime, mix the rice vinegar, sugar, and salt in a small pot over medium heat until the sugar dissolves.
3. Mix it all together: Now, stir the vinegar mixture into the cooled rice until it is sticky. You can add a bit of olive oil if you want.

Make the edamame cucumber salad:

1. Make the salad: To make the salad, dice the avocado, cucumber, and mango. Then, stir together the rice vinegar, soy sauce, and sesame oil in a small bowl. Add the vinegar mixture to the diced fruit and veggies and stir well. 

Put together deconstructed poke bowls: 

1. Put it all together and serve: Add cooked rice to a small bowl and place a scoop of chopped shrimp mixed with sriracha mayo on the side. Then, add the cucumber salad on the other side and garnish with seaweed, microgreens, and more sesame seeds.

Recipe variations:

• Add more: You could also add red cabbage, green onion, chopped bell peppers, and other fresh vegetables. 
• Herbs and spices: Similarly, add your favorite herbs and spices like onion powder, garlic powder, pickled ginger, wasabi, cumin, paprika, and fennel. 
• Tangy sauce: Add teriyaki sauce to your spicy mayo for tangy sushi rice.
• Fewer carbs: Use cauliflower rice if you are worried about carbs. 
• Shrimp marinade: For extra flavor, marinate your shrimp in something you love like rice vinegar, soy sauce, wasabi sauce, and sesame oil. 
• Crispy shrimp: If you want your shrimp crispy, coat it in panko and fry it in oil or your air fryer. 
• No shrimp: Instead of a shrimp bowl, you can use raw fish, canned tuna, or cooked salmon. In fact, you could even use chicken, pork, turkey, or beef. If you like California rolls, use imitation crab meat. 

Frequently asked questions

Where can I find sushi rice?

Sushi rice is really more of a cooking process. These shrimp sushi bowls are made with sushi rice, which is short-grain Japanese rice mixed with vinegar, sugar, and salt. But you can use any kind of cooked rice you like such as white rice, long-grain brown rice, or jasmine rice. They even have black rice that is really good for you and will give your sushi bowls a unique look. 

What are nori sheets?

Nori is a dried seaweed that is used in certain Asian cuisine made from the Pyropia tenera or yezoensis, which is red algae. It has a salty flavor with a sea-like taste without being fishy. Some say they taste slightly sweet and umami. The sheets are typically used to make sushi and rice balls (onigiri). They even sell them in snack size, which would be perfect here. 

What is a poke bowl?

This shrimp sushi bowl looks a lot like a poke bowl and has some of the same ingredients, so it is sort of a mixture of the two. However, poke bowls are Hawaiian while sushi bowls are Japanese. Poke uses larger chunks of raw fish marinated in sauce and seasonings with other veggies and sushi bowls usually have just thinly sliced fish and rice with a little spicy mayo. 

How to store leftovers:

• Store: You can store your leftover shrimp sushi bowl in an airtight container in the fridge for three days.
• Freeze: If you love this, you may want to add it to your weekly meal prep. Just prepare everything and put it into a freezer-safe airtight container and you can freeze it for up to 90 days. 
• Thaw: Remember to thaw your frozen leftovers in the fridge overnight before serving.
• Reheat: To reheat, place it in the microwave for 45 to 90 seconds. 

5 from 5 votes

Print

Shrimp Poke Bowl

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Shrimp Poke Bowl is an easy way to get your sushi fix at home, a healthy and delicious meal, that is also very versatile.

Course: Main Course

Cuisine: American, Asian

Keyword: Shrimp Poke Bowl

Servings: 3 bowls

Calories: 530 kcal

Author: Catalina Castravet

Ingredients

For the shrimp:

• 1 lb. shrimp peeled, deveined, and tail removed
• 1/4 cup mayo
• 1 tablespoon Sriracha sauce
• 1 tablespoon green scallions diced

Sushi Rice:

• 1 cup sushi rice dry
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon salt

Cucumber salad:

• 1 cup cucumber diced
• 1/2 cup edamame
• 1/2 avocado diced
• 1 tablespoon soy Sauce
• 1 teaspoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds

For Serving:

• Microgreens
• Dried seaweed
• 1 mango diced

Instructions

Rise:

1. First, rinse the rice in a rice colander until water runs clear. Cook according to package directions on the stove or in a rice cooker.

2. In a small bowl combine the rice vinegar, sugar, and salt until dissolved and set aside.

3. When the rice is done cooking, gently stir in the vinegar mixture, careful not to mash the rice.

Shrimp:

1. Bring a large pot with salted water to a boil, add the shrimp and cook 2-3 minutes until pink. Discard the water and place the shrimp in an ice bath, to stop cooking process. Remove the tails, if they have them, and chop the shrimp into chunks.

   

2. Next, transfer the chopped shrimp into a bowl and mix in the mayo, sriracha, and scallion. Cover with plastic wrap and set aside in the fridge until ready to use.

   

Salad:

1. In another bowl mix the salad ingredients. Cover with plastic wrap and set aside in the fridge until ready to use.

   

Serve:

1. Add warm rice to two bowls, top with shrimp, the cucumber salad, microgreens, and diced mango. Serve by wrapping bites in seaweed paper.
   

Nutrition Facts

Shrimp Poke Bowl

Amount Per Serving

Calories 530 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 10g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 1352mg59%

Potassium 529mg15%

Carbohydrates 71g24%

Fiber 7g29%

Sugar 14g16%

Protein 9g18%

Vitamin A 867IU17%

Vitamin C 34mg41%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe tips:

• Shorten meal prep by making everything ahead of time. That way, all you have to do is put everything back together and heat it up. 
• Make it even easier by using frozen shrimp or pre-cooked shrimp instead of raw shrimp. They sell frozen shrimp already cooked in bags and you can get any size you like. 
• If you do not like spicy sauce, you can use less sriracha or leave it out altogether. With the amount called for in the recipe, it is a medium-high heat, but you can cut it in half for a milder heat while still keeping the flavor.
• Toss cucumber salad in lemon or lime juice to prevent browning. 
• If you love sushi like I do, keep frozen shrimp and rice on hand so the next time you get that sushi craving, you will be ready.
• You can make this shrimp poke bowl recipe gluten-free by leaving out or replacing the soy sauce. They do sell gluten-free soy sauce in some grocery stores and online.