Description
Indulge in the deliciousness of shrimp poke bowls with our easy-to-follow recipe. Learn how to create a flavorful and satisfying meal at home today!
Ingredients
- 1lb (454g) shrimp, peeled and deveined
- 1/3 cup (80ml) yogurt
- 2 tablespoons (30 ml) sweet chili sauce
- 2 teaspoons (10 ml) sriracha
- 1/2 lime, juiced
- Pinch of salt
- 2 cups (380g) sushi rice
- 2 cups (480ml) water
- 3 tablespoons (45 ml) mirin
- 2 teaspoons (10 ml) sugar
- 3/4 teaspoon (4 ml) salt
- 1 cup (240 ml) shelled edamame, tossed with a splash of toasted sesame oil and pinch of salt
- 1 cucumber, thinly sliced and tossed with a splash of 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
Instructions
- Combine yogurt, sweet chili sauce, sriracha, lime juice, and a pinch of salt in a bowl and mix well. Set aside. Ensure the shrimp are peeled and deveined. Heat a big pot of water until it boils. Carefully add the shrimp to the boiling water using a slotted spoon. Cook for 1 minute until just done. Drain the shrimp. You can cool the shrimp quickly in ice water to stop them from cooking further, but this step is optional.
- Cut the shrimp into ½-inch pieces, roughly dividing each shrimp into four parts. Place the chopped shrimp in a bowl and mix with half of the yogurt sauce, ensuring the shrimp is well-coated.
- Rinse the sushi rice in a sieve until the rinse water is clear. Combine the rice and water in a medium pot and bring to a boil. Once boiling, lower the heat to simmer, cover with a tight lid, and set a timer for 15 minutes. When the time is up, turn off the heat but leave the lid on and let it sit for another 10 minutes.
- During the rice cooking time, gently heat the mirin and stir in the sugar and salt until fully dissolved. You can do this on the stove or use a microwave for about 20 seconds.
- Drizzle the sweetened mirin mix over the rice and gently mix it in, fluffing the rice as you go until it’s well combined.
- Spoon a layer of rice into each serving bowl. Add a generous helping of the spicy shrimp, along with avocado cubes, julienned carrot, cucumber slices, and edamame. Finish with crispy fried onions, crushed peanuts, chopped green onions, sesame seeds, and additional sauce if desired.
Notes
- Marinate shrimp in yogurt sauce for 30 minutes before cooking for enhanced flavor.
- Arrange avocado, carrot, and cucumber in a decorative pattern on rice for a vibrant presentation.
- Customize toppings with radishes, pickled ginger, or shredded nori for extra texture and flavor.
