Shrimp Poke Bowl

What is poke?

Pronounced “poh-kay”, poke is a traditional Hawaiian dish that consists of marinated raw fish (usually ahi tuna) marinate with various ingredients like sesame oil, soy sauce and green onions. The word “poke” in Hawaiian means to slice or cut crosswise into pieces.

I use the term poke pretty loosely in this recipe as this is NOT traditional poke bowls. We’re using cooked shrimp instead of raw tuna and a spicy mayonnaise marinade instead of a soy-sesame vibe. That’s the beauty of cooking right? Lots of room for interpretation!

Shrimp: If you can, opt for wild-caught shrimp. I love the wild-caught Argentinian shrimp from either Costco or Trader Joe’s. I didn’t think I could tell the difference between shrimp but I totally can. Quality shrimp takes this shrimp poke bowl to the next level.

Mayo: any mayo will work, kewpie mayo is extra delicious here. I like avocado oil mayo but olive oil mayo, regular mayo, vegan mayo- take your pick!

Sweet chili sauce: this is a condiment in Asian Cuisine that combines chili peppers, sugar, vinegar and garlic for a sweet and spicy sauce. You can find it in the international foods aisle of any grocery store.

Sriracha: sriracha is a spicy Asian-inspired hot sauce. There has been a sriracha shortage lately but you can usually find it in any grocery store in the Asian foods aisle.

Lime: lime adds a big pop of brightness and acidity to any dish.

Sushi rice: sushi rice is a short-grain rice that has a slightly higher starch content which helps the rice grains stick together. It is seasoned with a sweet vinegar mixture giving it that signature sweet, sticky sushi feel.

Mirin: mirin is similar to rice vinegar, but a little sweeter. You can sub regular rice vinegar if that’s what you have. Mirin is found in the Asian foods aisle of any grocery store.

Sugar and salt: pinches of sugar and sea salt combine to create beautiful sushi rice.

Edamame: edamame refers to young, green soybeans. They are a fabulous source of plant-based protein and give this bowl an extra protein boost. Find shelled edamame in the frozen vegetables section of the grocery store.

Fresh vegetables: you can choose whichever fresh veggies you love on your poke bowl- I opted for cucumber, carrot, avocado and green onions but red pepper, purple cabbage, leafy greens and corn would all be welcome, delicious additions!

Crispy onions: you know, the kind that typically go on green bean casserole? A handful of crunchy onions is a choice you will NOT regret.

Sauce

Whisk together the mayo, sweet chili sauce, sriracha, lime juice and salt. Set aside.

Sushi rice

Cooking sushi rice is a tiny bit different than most rice cooking methods. Rinse the rice with cold water in a fine mesh sieve until the water runs clear. Place the rice and water in a medium saucepan and bring to a boil. As soon as it reaches a boil, reduce the heat to simmer, cover with a tight fitting lid and set the timer for 15 minutes. After 15 minutes, turn off the heat but keep the lid ON (no peeking) and let sit another 10 minutes. While the rice is cooking warm the mirin and whisk in the sugar and salt until completely dissolve. You can warm the mirin in a saucepan on the stovetop but I usually put it in a small bowl and pop it in the microwave for about 20 seconds.

Pour the sweet vinegar mixture over the rice and fold it in, fluffing and tossing the rice until just combined.

Assemble

Place a layer of rice at the bottom of each bowl. Add a spoonful of shrimp and all of your different elements: creamy avocado, carrot, cucumber, edamame, crispy onions, crushed peanuts, green onions, white sesame seeds and extra sauce duh.