Shrimp Poke Bowl is an easy way to get your sushi fix at home, a healthy and delicious meal, that is also very versatile.
- 1 lb. shrimp peeled, deveined, and tail removed
- 1/4 cup mayo
- 1 tablespoon Sriracha sauce
- 1 tablespoon green scallions diced
- 1 cup sushi rice dry
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 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
- Microgreens
- Dried seaweed
- 1 mango diced
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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.
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In a small bowl combine the rice vinegar, sugar, and salt until dissolved and set aside.
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When the rice is done cooking, gently stir in the vinegar mixture, careful not to mash the rice.
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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.
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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.
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In another bowl mix the salad ingredients. Cover with plastic wrap and set aside in the fridge until ready to use.
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Add warm rice to two bowls, top with shrimp, the cucumber salad, microgreens, and diced mango. Serve by wrapping bites in seaweed paper.
