Shrimp Poke Bowl

Instructions

1. 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. 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. 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. 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.
   • Serve immediately.