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
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the sushi rice
- b.Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear.
- c.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.
- d.Remove from heat and let it stand, covered, for another 10 minutes. Do not lift the lid.
- e.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.
- f.Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Set aside to cool to room temperature.
- 2
Step 2
- a.Prepare the shrimp and marinade
- b.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.
- c.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.
- d.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.
- 3
Step 3
- a.Prepare the toppings
- b.While the rice cools and the shrimp marinates, prepare your fresh toppings.
- c.Dice the cucumber, slice or dice the avocados, and shred the carrots. Thinly slice the green parts of the scallions for garnish.
- 4
Step 4
- a.Assemble the poke bowls
- b.Divide the cooled sushi rice evenly among four bowls.
- c.Arrange the marinated shrimp, cucumber, avocado, edamame, and carrots on top of the rice.
- d.Garnish with the green parts of the scallions and toasted sesame seeds.
- e.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.