A fresh and vibrant bowl with tender cooked shrimp, fluffy sushi rice, and a rainbow of toppings like avocado, edamame, and cucumber. A healthy, customizable, and delicious meal that brings a taste of Hawaii to your kitchen.
Fresh, protein-packed Shrimp Poke Bowl – a gut-friendly and wonderfully satisfying meal!
This hawaiian dish is perfect for lunch. With 495.62 calories and 34.44g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
1 pcs
garlic
(clove, minced)
1 pcs cucumber (medium, diced)
2 pcs avocado (medium, sliced or diced)
1 cup shelled edamame (cooked and cooled)
1 pcs carrots (medium, julienned or shredded)
2 pcs scallions (thinly sliced, greens and whites separated)
1 tbsp sesame seeds (toasted, for garnish)
Instructions
1
Cook the sushi rice
Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear.
Add the rinsed rice and 1.5 cups of water to a medium saucepan. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15 minutes.
Remove from heat and let it stand, covered, for another 10 minutes. Do not lift the lid.
While the rice cooks, whisk together 3 tbsp rice vinegar, sugar, and salt in a small bowl. Warm it in the microwave for 20 seconds to help the sugar dissolve.
Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Set aside to cool to room temperature.
2
Prepare the shrimp and marinade
Bring a pot of water to a rolling boil. Add the shrimp and cook for just 2-3 minutes, until they are pink and opaque. Immediately drain and run under cold water to stop the cooking process.
In a medium bowl, whisk together the soy sauce, toasted sesame oil, the remaining 1 tbsp of rice vinegar, grated ginger, minced garlic, and the white parts of the scallions.
Add the cooled shrimp to the marinade and toss gently to coat. Let it marinate for at least 15 minutes in the refrigerator while you prepare the other ingredients.
3
Prepare the toppings
While the rice cools and the shrimp marinates, prepare your fresh toppings.
Dice the cucumber, slice or dice the avocados, and shred the carrots. Thinly slice the green parts of the scallions for garnish.
4
Assemble the poke bowls
Divide the cooled sushi rice evenly among four bowls.
Arrange the marinated shrimp, cucumber, avocado, edamame, and carrots on top of the rice.
Garnish with the green parts of the scallions and toasted sesame seeds.
