What if I don’t have sushi rice?

You can use ANY type of rice you like here. Heck, it doesn’t even have to be rice. You can use white rice, jasmine rice, whole grain brown rice, cauliflower rice or quinoa. Feel free to add or omit the sweet vinegar mixture to any of these.

Can I boil my shrimp if it’s still frozen?

Yes. If you add the shrimp frozen to the boiling water it may take an extra 30-60 seconds to cook. Simply slice a shrimp in half to ensure it is cooked all the way through. You can use fresh shrimp, frozen shrimp or frozen then thawed shrimp.

What size of shrimp do you use?

I like to buy the slightly larger shrimp, 21-25 shrimp per pound.

Do you eat this hot or cold?

Honestly, there are no rules. I’d say I enjoy this best at room temperature! With the rice slightly cooled, shrimp warm but not hot and all of those crunchy veggies!

Is this a good meal to meal prep?

This is the BEST type of meal to meal prep. All of the components hold up really well and you can assemble your shrimp poke bowls in an airtight container and keep in the fridge up to 4 days. The only component you may want to wait to add is the avocado.

I don't have mirin, what could I use instead?

You can sub seasoned rice vinegar.

Shrimp Poke Bowl (healthy, easy and DELISH!)

Description

The combination of creamy spicy shrimp, crunchy vegetables and pillowy sushi rice makes this shrimp poke bowl an irresistible weeknight favorite.

Ingredients

Units Scale

Shrimp

1lb shrimp, peeled and deveined
1/3 cup mayo
2 tablespoons sweet chili sauce
2 teaspoons sriracha
1/2 lime, juiced
Pinch of salt

Sushi rice

2 cups sushi rice
2 cups water
3 tablespoons mirin
2 teaspoons sugar
3/4 teaspoons salt

Assembly

1 cup shelled edamame, tossed with a splash of toasted sesame oil and pinch of salt
1 cucumber, thinly sliced and tossed with a splash or mirin
1 large carrot, julienned
1/2 bunch green onions, chopped
1 avocado, cubed
for serving: crispy fried onions (like the kind you put on green bean casserole), crushed peanuts, extra sauce, sesame seeds

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Shrimp

Whisk together the mayo, sweet chili sauce, sriracha, lime juice and salt. Set aside. Make the shrimp are peeled and deveined. Bring a large saucepan of water to a boil. Lower the shrimp into the boiling water using a slotted spoon or spider strainer. Boil for 1 minute until just cooked through. Drain. You can plunge the shrimp into an ice bath to prevent the shrimp from overcooking but I usually skip this step.
Chop the shrimp into ½-inch pieces. For me, this means chopping each shrimp into about 4 pieces. Place chopped shrimp in a bowl and add ½ of the sriracha mayo sauce. Toss to coat the shrimp evenly in the sauce.

Sushi rice

Rinse the rice 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 just 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.

Assembly

Place a layer of rice at the bottom of each bowl. Top with a big spoonful of sriracha shrimp, creamy avocado, carrot, cucumber, and edamame. Top with crispy onions, crushed peanuts, green onions, sesame seeds and extra sauce duh.

Notes

Please refer to the above blog post for suggested ingredient substitutions and answers to frequently asked questions.

Nutrition information is only an estimate and will vary slightly.

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Nutrition

Serving Size: 1/4 recipe (1/4 of the shrimp with sauce, 2/3 cup cooked rice + fresh veggies)
Calories: 584
Sugar: 9.9 g
Sodium: 424.6 mg
Fat: 21.4 g
Carbohydrates: 65.9 g
Fiber: 4.5 g
Protein: 31.5 g
Cholesterol: 190.2 mg