Shrimp Poke Bowls
These Shrimp Poke Bowls will quickly become your favorite easy summer dinner! With ceviche style shrimp, sushi rice, fresh vegetables and fruit, and a spicy sriracha mayo, these bowls are packed with gorgeous colors and fresh summer flavor. They're easy to assemble and extremely adaptable, so you can suit them to the tastes of your family.
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Makes: 4 servings
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Ingredients
- 1 lb. medium raw shrimp, peeled and deveined with tails removed*
- ¾ cup lime juice (about 6 limes)
- 1 teaspoon salt, divided
- 1 ½ cup uncooked sushi rice (or white rice or grain of choice)
- 1 ½ cups water (use 3 cups water if using regular white rice instead of sushi rice)
- 3 tablespoon seasoned rice vinegar
- Furikake (rice seasoning), to taste
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- ½ cucumber, diced
- 1 cup shredded carrots
- 1 cup edamame
Sriracha Mayo
- ⅓ cup mayonnaise
- 2 tablespoon Sriracha
- ½ tablespoon lemon juice
- ¼ teaspoon garlic powder
Instructions
- Stir together lime juice, salt, and jalapeño (if using) together in a large bowl and add shrimp. Toss shrimp to coat completely in lime juice. Cover bowl and place in fridge for about 30 minutes. Check shrimp and if they're turning pink, remove from lime juice; otherwise continue to marinate for 15 more minutes.**
- Put rice, water, and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover saucepan and let cook for about 20 minutes, until water is absorbed and rice is tender. Turn heat off and keeping saucepan covered, let rest for 10 minutes.
- Transfer cooked rice to a large bowl and toss with seasoned rice vinegar. Let cool to room temperature.
- Equally divide shrimp, sliced avocado, chopped mango, chopped cucumber, shredded carrots, and edamame over the rice in each bowl.
- Drizzle sriracha mayo over the top and sprinkle with more furikake if desired. See post body for more ingredient add-ins and topping options you can use.
Sriracha Mayo
- Put all ingredients in a small bowl and stir until well combined. Keep in fridge until ready to use.
Notes
*If using larger shrimp, I recommend cutting them into ½ inch pieces before marinating.
**If you don't feel comfortable eating shrimp that's just been marinated in lime juice, you can cook it before marinating. Cook for 1-2 minutes in boiling water and then strain shrimp into an ice bath to stop cooking. Let shrimp marinated in lime juice mixture for about 15 minutes.
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