Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cucumber, diced
- 1 cup edamame, shelled
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 tablespoons sesame seeds
- Seaweed salad, for garnish
Instructions
- In a medium bowl, combine the shrimp with soy sauce, sesame oil, rice vinegar, and sriracha (if using). Marinate for 15 minutes.
- While the shrimp is marinating, prepare the sushi rice according to package instructions and allow it to cool slightly.
- In a large bowl, arrange the cooked sushi rice as the base.
- Top the rice with the marinated shrimp, sliced avocado, diced cucumber, edamame, julienned carrot, and chopped green onions.
- Sprinkle sesame seeds over the top for added crunch.
- Garnish with a side of seaweed salad.
- Serve immediately and enjoy your fresh Shrimp Poke Bowl!
Notes
- For a spicier kick, add more sriracha or a dash of chili oil.
- Feel free to substitute the shrimp with your choice of protein, like tofu or salmon.
- This dish can be made ahead of time; just keep the components separate until you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 170 mg