Description
A quick recipe for a fresh shrimp poke bowl with a simple soy-sesame dressing.
Ingredients
Scale
- 1 lb raw sushi-grade shrimp, diced
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/2 tsp sriracha (optional)
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1/2 cup shelled edamame
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped scallions
- 1 tbsp toasted sesame seeds
Instructions
- In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha, if using. Mix well to create the marinade.
- Add the diced shrimp to the marinade. Toss gently to coat. Cover the bowl and refrigerate for at least 15 minutes, but no more than 30 minutes.
- Divide the cooked sushi rice between two serving bowls.
- Arrange the marinated shrimp, avocado slices, edamame, red onion, and scallions over the rice in separate sections.
- Drizzle any remaining marinade over the bowls.
- Sprinkle with toasted sesame seeds before serving.
Notes
- Use only sushi-grade or previously frozen and thawed raw shrimp for safety.
- You can substitute brown rice or quinoa for sushi rice.
- For extra flavor, add a drizzle of spicy mayo on top.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Marinating
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 1100
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 6
- Protein: 35
- Cholesterol: 150
Keywords: shrimp poke bowl, poke recipe, raw shrimp, sushi bowl, quick lunch, sesame dressing