Shrimp Poke Bowl Delight (Printable Version)
Tender shrimp coated in spicy-sweet sauce on sushi rice with fresh vegetables and crunchy toppings for a satisfying meal.
# Ingredients:
→ Sauce
01 -
120 ml mayonnaise
02 -
60 ml sweet chili sauce
03 -
30 ml sriracha
04 -
15 ml fresh lime juice
05 -
Pinch of salt
→ Rice
06 -
200 g sushi rice
07 -
300 ml water
08 -
60 ml mirin
09 -
12 g granulated sugar
10 -
5 g salt
→ Shrimp
11 -
300 g peeled shrimp
→ Vegetables and Toppings
12 -
100 g cucumber, sliced
13 -
100 g carrot, julienned
14 -
75 g shelled edamame
15 -
1 avocado, sliced
16 -
20 g crispy fried onions
17 -
10 g crushed peanuts
18 -
10 g toasted sesame seeds
# Steps:
01 -
Whisk mayonnaise until smooth. Gradually incorporate sweet chili sauce, then add sriracha and fresh lime juice. Season with a pinch of salt and stir until combined.
02 -
Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, then reduce heat and cover tightly. Simmer for 15 minutes without disturbing.
03 -
Warm mirin in a small bowl. Whisk in sugar and salt until dissolved. Fold this mixture gently into the cooked rice while still warm. Allow the rice to cool slightly.
04 -
Bring a large pot of water to a rolling boil. Add peeled shrimp and cook until they turn pink and curl gently, about 2 minutes. Drain and chop into bite-sized pieces.
05 -
Toss warm shrimp with half of the prepared sauce. Let rest for 5 minutes to absorb flavors. Reserve remaining sauce for serving.
06 -
Place seasoned rice at the base of the serving bowl. Arrange sauced shrimp in the center, surround with cucumber, carrot, edamame, and avocado slices. Top with fried onions, crushed peanuts, toasted sesame seeds, and drizzle with remaining sauce.
# Notes:
01 -
Rinsing sushi rice thoroughly removes excess starch, resulting in perfect texture. Shrimp should be cooked until just pink to avoid rubberiness. Prepare fresh vegetables just before serving to maintain their crispness.
02 -
This bowl balances warm, seasoned rice with cool, fresh vegetables for a harmonious contrast of temperatures and textures.
03 -
Sauce can be prepared ahead and stored refrigerated for up to four days to simplify assembly during the week.