Shrimp Poke Bowl
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.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use Japanese short-grain sushi rice.
- 2Do not overcook the shrimp or they will become tough and rubbery. Two to three minutes is all they need.
- 3Ensure the rice has cooled to at least room temperature before assembling the bowls to prevent wilting the fresh toppings.
- 4Feel free to customize your bowl with other toppings like mango, radish, seaweed salad, or crispy fried onions.
- 5For meal prep, store the rice, shrimp, and fresh vegetable toppings in separate airtight containers in the fridge for up to 2 days. Assemble just before eating.
Adapt it for your goals.
Gluten free
Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
low carbLow carb
Replace the sushi rice with cauliflower rice or a generous bed of mixed greens for a low-carb version.
vegetarianVegetarian
Swap the shrimp for 1 block of firm tofu, pressed and cubed, or 1 can of chickpeas. Marinate and use as directed.
quickQuick
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.
kid friendlyKid friendly
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.
