Shrimp Poke Bowl
A vibrant Hawaiian-inspired dish featuring fresh shrimp, vegetables, and brown rice, topped with a spicy Sriracha mayo.
Equipment
- Saucepan
- Large Pot
- Colander
- Bowl
Ingredients
- 2 Tbsp Mayonnaise
- 1 tsp Sriracha Adjust according to your heat preference.
- 1-2 tsp Cool Water To thin the mayo if needed.
- 1/3 to 1/2 cup Cooked Brown Rice
- 1/2 cup Thinly Sliced Purple Cabbage
- 1/4 cup Shelled Edamame Or cooked black beans.
- 1/4 cup Julienned Carrots
- 1/4 cup Sliced Cucumber
- 1/2 cup Cooked Shrimp
- 1 piece Green Onion Sliced.
- Sesame Oil Optional Topping
- Braggs Liquid Aminos Optional Topping Or gluten-free tamari, or coconut aminos.
- Sliced Avocado Optional Topping
- Sliced Radish Optional Topping
- Diced Cherry Tomatoes Optional Topping
- Sesame Seeds Optional Topping Black or white.
Instructions
- Rinse 1 cup of brown rice thoroughly using a strainer. Place in a saucepan with 1¾ cups of water and bring to a soft boil.
- Reduce heat to low, cover, and simmer for 25 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork.
- In a large pot, bring 8 to 10 cups of water to a rolling boil. Gently add raw shrimp and cook until opaque, about a few minutes. Strain using a colander.
- In a small bowl, mix 2 tablespoons of mayonnaise with Sriracha. Add 1-2 teaspoons of cool water to achieve desired consistency.
- In a bowl, layer the cooked brown rice, followed by sliced cabbage, edamame, julienned carrots, sliced cucumber, cooked shrimp, and sliced green onion.
- Drizzle the spicy mayo over the top and add any optional toppings you desire.
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Notes
Store components separately in airtight containers and consume within 1-2 days for best freshness.