Shrimp Poke Bowl

1. 1
   prep · ~25 min

   Rinse and cook the sushi rice.

   1.Place sushi rice in a fine-mesh strainer and rinse under cold water until water runs clear.

   2.Combine rinsed rice and water in a medium saucepan.

   3.Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

   4.Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.

   TIPDon't lift the lid during cooking or resting — trapped steam finishes the rice.
2. 2
   mix · ~5 min

   Season the rice.

   1.In a small bowl, stir together 1 tbsp rice vinegar with a pinch of salt until dissolved.

   2.Gently fold the vinegar mixture into the warm rice using a cutting motion.

   3.Spread rice on a tray to cool slightly while you prepare the shrimp.

   TIPFanning the rice while folding helps it cool to the perfect glossy, room-temperature texture.
3. 3
   mix · ~10 min

   Make the poke sauce and marinate the shrimp.

   1.In a medium bowl, whisk together soy sauce, sesame oil, remaining rice vinegar, honey, sriracha, garlic, and ginger.

   2.Add shrimp and toss to coat evenly.

   3.Let shrimp marinate for 10 minutes at room temperature.

   TIPDon't marinate longer than 15 minutes — the acid in the rice vinegar will start cooking the shrimp.
4. 4
   fry · ~6 min

   Cook the shrimp.

   1.Heat cooking oil in a nonstick skillet over medium-high heat.

   2.Using tongs, lift shrimp from the marinade, letting excess drip off, and place in the hot skillet.

   3.Cook shrimp for 2 minutes per side until pink and opaque.

   4.Pour the reserved marinade into the skillet and let it bubble for 30 seconds, then turn off the heat.

   TIPWork in a single layer — overcrowding the pan steams the shrimp instead of searing them.
5. 5
   prep · ~5 min

   Prep the fresh toppings.

   While the shrimp cook, slice the avocado, cucumber, and carrot. Cut the nori into thin strips and slice the green onions.

6. 6
   assemble · ~3 min

   Build the poke bowls.

   1.Divide the seasoned rice among four bowls.

   2.Arrange shrimp, avocado, cucumber, carrot, and nori strips in sections on top of the rice.

   3.Sprinkle green onions and sesame seeds over the bowls.

   TIPWarm rice with chilled toppings creates the best contrast — don't refrigerate the rice.
7. 7
   serve

   Serve immediately with extra sriracha on the side.

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