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A colorful shrimp poke bowl with avocado, cucumber, and carrots over sushi rice.
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Shrimp Poke Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 servings
Calories: 480kcal

Ingredients

  • 1 lb large shrimp, peeled, deveined, and tails removed
  • 2 cups cooked sushi rice, seasoned with rice vinegar and sugar
  • 1/4 cup low -sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, finely grated
  • 1 garlic clove , minced
  • 1 medium avocado , sliced
  • 1/2 cup English cucumber, thinly sliced
  • 1/4 cup edamame , shelled and steamed
  • 1/4 cup carrots , julienned
  • 1 tablespoon black and white sesame seeds
  • 2 green onions , thinly sliced on a bias

Instructions

  • Bring a large pot of salted water to a rolling boil. Add the shrimp and poach for 2 to 3 minutes until opaque and curled into a C-shape.
  • Immediately transfer shrimp to an ice bath to arrest the cooking process. Once chilled, drain thoroughly and pat dry.
  • In a medium mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic.
  • Incorporate the chilled shrimp into the marinade and refrigerate for 10 minutes to allow flavor absorption.
  • Divide the cooked sushi rice evenly between two serving bowls.
  • Arrange the marinated shrimp, avocado slices, cucumber, edamame, and julienned carrots in distinct sections on top of the rice.
  • Drizzle any remaining marinade from the shrimp bowl over the vegetables.
  • Garnish the assembled bowls with sesame seeds and sliced green onions before serving.