Easy Shrimp Poke Bowl with Spicy Mayo (Print version)
Tender shrimp, seasoned rice, crisp vegetables, avocado, and creamy spicy mayo in a fresh 30-minute poke bowl.
# Ingredients:
For the rice and shrimp
01 -
2 cups cooked short-grain white rice, warm
02 -
2 tablespoons rice vinegar
03 -
1 teaspoon sugar
04 -
1/2 teaspoon fine salt
05 -
1 lb (450 g) large shrimp, peeled and deveined
06 -
1 teaspoon neutral oil, if sauteing
07 -
1/4 teaspoon black pepper
For the spicy mayo
08 -
1/3 cup mayonnaise
09 -
1 1/2 tablespoons sriracha, plus more to taste
10 -
1 tablespoon lime juice
11 -
1 teaspoon soy sauce or tamari
12 -
1/2 teaspoon toasted sesame oil
13 -
1-2 teaspoons water, as needed for drizzling
For the bowls
14 -
1 cup diced cucumber
15 -
1 cup shelled edamame, cooked and cooled
16 -
1 large avocado, sliced
17 -
1 cup diced mango or pineapple
18 -
1/2 cup shredded carrot
19 -
2 green onions, thinly sliced
20 -
2 tablespoons sesame seeds
21 -
1 sheet nori, torn into small pieces or 2 tablespoons furikake
# Instructions:
01 -
Stir rice vinegar, sugar, and salt together until dissolved. Fold it into the warm cooked rice, then let the rice cool for 5-10 minutes.
02 -
Pat the shrimp dry and season with black pepper. Saute in oil over medium-high heat for 2-3 minutes, or simmer in gently boiling water for 2-3 minutes, until pink, opaque, and cooked to 145 F.
03 -
Whisk mayonnaise, sriracha, lime juice, soy sauce or tamari, and sesame oil until smooth. Thin with water 1 teaspoon at a time until it drizzles easily.
04 -
Dice the cucumber and mango, slice the avocado, shred the carrot, and slice the green onions. Keep everything bite-size for easy eating.
05 -
Divide the rice among 4 wide bowls. Arrange shrimp, cucumber, edamame, avocado, mango, carrot, and green onions over the rice in sections.
06 -
Drizzle with spicy mayo, then sprinkle with sesame seeds and torn nori or furikake. Serve right away while the toppings are crisp.
# Good to know:
01 -
Serve with slightly warm rice and cool toppings for the best texture.
02 -
Store components separately for meal prep and assemble just before eating.
03 -
Use tamari instead of soy sauce if you need the bowl to be gluten-free.