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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.
Cook the sushi rice
Prepare the shrimp and marinade

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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.
This hawaiian recipe takes 45 minutes to prepare and yields 4 servings. At 495.62 calories per serving with 34.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the toppings
Assemble the poke bowls
Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
Replace the sushi rice with cauliflower rice or a generous bed of mixed greens for a low-carb version.
Swap the shrimp for 1 block of firm tofu, pressed and cubed, or 1 can of chickpeas. Marinate and use as directed.
For a super-fast meal, use pre-cooked shrimp and a pouch of microwaveable sushi rice. The entire bowl can be assembled in under 15 minutes.
Serve the components separately and let kids build their own bowls. Use a milder sauce by reducing the soy sauce and omitting ginger and garlic if preferred.