I absolutely love this Shrimp Poke Bowl recipe because it’s a vibrant fusion of flavors and fresh ingredients that makes me feel like a kitchen ninja, effortlessly whipping up something delicious and healthy. Plus, the combination of tangy marinated shrimp, creamy avocado, and spicy Sriracha gives my taste buds a party they won’t forget!

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My Shrimp Poke Bowl is filled with flavor and texture. I begin with a foundation of sushi rice, which is cooked in water, then seasoned with rice vinegar, sugar, and salt to round out the flavor profile.

I love to use fresh shrimp, which I marinate in soy sauce, sesame oil, lime juice, and ginger for a little added kick. I also top the bowl with some vibrant ingredients like thinly sliced cucumber, creamy avocado, and edamame.

Despite these light toppings, I promise you this bowl is as hearty as it gets, especially if you finish it off with a drizzle of Sriracha and a sprinkle of sesame seeds.

Ingredients

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Sushi Rice:
Delivers carbs; clumpy composition ideal for parfaits.

Rice Vinegar:
Imparts a mild sweetness with a hint of sharpness; harmonizes with flavors.

Fresh Shrimp:
High in protein and low in calories, these are foods that are mild and tender.

Soy Sauce:
Rich in umami; depths of savory flavor balanced with a slight salinity.

Sesame Oil:
A nutty smell will amplify the richness and depth of flavor.

Cucumber:
Adds a crisp and refreshing crunch; it’s hydrating.

Avocado:
Rich, creamy, and full of healthy fats and fibers.

Edamame:
Full of protein; provides a subtle nutty flavor.

Sesame Seeds:
Delivers a crunchy texture; has a nutty bass note.

Ingredient Quantities

1 cup sushi rice

1 1/4 cups water

1/4 cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

1 pound fresh shrimp, peeled and deveined

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon lime juice

2 teaspoons grated ginger

1 small cucumber, thinly sliced

1 avocado, sliced

1/4 cup edamame

2 tablespoons seaweed salad (optional)

2 tablespoons chopped green onions

1 tablespoon sesame seeds

Sriracha or other hot sauce (optional)

Instructions

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1. Wash the sushi rice in cold water until the water runs clear. Place the rice in a pot with 1 1/4 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

2. In a tiny bowl, combine the rice vinegar, sugar, and salt, and mix until completely dissolved. Fold this mixture into the cooked rice while it is still warm, then set the rice aside to cool.

3. In a sizable mixing bowl, combine and mix well the soy sauce, sesame oil, lime juice, and grated ginger.

4. Toss the shrimp in the bowl to coat. Allow them to marinate for 10-15 minutes.

5. Prepare your toppings by slicing the cucumber and the avocado very thinly, shelling the edamame, and then giving everything a little chop—none of these ingredients should be in big pieces for the topping! While you do that, your shrimp can be marinating in lime and orange juice.

6. Place a skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes on either side or until the shrimp are pink and cooked through. Remove the pan from the heat and set aside.

7. Sushi rice that has been cooled should be divided into bowls.

8. Place the rice in a bowl. Arrange the cooked shrimp, cucumber, avocado, edamame, and seaweed salad (if using) on top of the rice.

9. Chopped green onions and sesame seeds should be used to garnish.

10. If you wish, you can drizzle Sriracha or hot sauce over the dish, and serve immediately. Enjoy your fresh and flavorful Shrimp Poke Bowls!

Equipment Needed

1. Measuring cups
2. Fine mesh strainer
3. Medium pot with lid
4. Small mixing bowl
5. Large mixing bowl
6. Spoon or spatula
7. Knife
8. Cutting board
9. Skillet
10. Tongs or spatula (for sautéing)
11. Serving bowls

FAQ

Can I use any other type of rice instead of sushi rice?You can use short-grain or medium-grain rice as a substitute, but for its sticky texture, sushi rice is ideal.

How can I ensure the shrimp is cooked perfectly?For perfectly cooked shrimp, boil them until they turn pink and opaque. This usually takes about 2-3 minutes. Do not overcook the shrimp; otherwise, they will not be tender.

Are there vegetarian alternatives for this poke bowl?Certainly, you can replace shrimp with tofu or tempeh in these dishes and make them a vegetarian’s delight. Simply marinate these meat alternatives in the same divine sauces and toss them into the same dishes.

Can the poke bowls be made ahead of time?It’s possible to get the ingredients ready ahead of time, but really, you should put the bowls together just before serving to keep everything as fresh as can be and maintain the right textures.

What if I can’t find seaweed salad?If seaweed salad is not available, you can either omit it or substitute it with thin strips of nori or other sea vegetables.

Is there a way to make the poke bowl less spicy?You can just leave out the Sriracha or use less of it to fit your spice comfort level.

What other toppings can I add to the poke bowl?Additional toppings may be added, for an extra punch of flavor and a satisfying bite:
– Pickled ginger
– Sliced radishes
– Sliced carrots

Substitutions and Variations

1 cup quinoa (as a replacement for sushi rice)
1 tablespoon honey (instead of sugar)
1 tablespoon apple cider vinegar (which can be used in place of rice vinegar)
1 tablespoon olive oil (as opposed to sesame oil)
1/4 cup peas (substitute for edamame)

Pro Tips

1. Perfect Sushi Rice: When rinsing the sushi rice, make sure to thoroughly wash it until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Allow the rice to rest covered off the heat to ensure even cooking and a fluffy texture.

2. Balance the Seasoning: When mixing the vinegar, sugar, and salt into the rice, fold gently with a wooden spatula or rice paddle. This helps preserve the grains and ensures the seasoning is evenly distributed. Adjust the seasoning based on personal taste, as some might like a bit more or less sourness or sweetness.

3. Marinating Optional Additions: For added flavor, consider marinating additional ingredients such as the edamame or even the avocado lightly in the soy sauce mixture or a splash of lime juice before adding them to the bowl.

4. Searing the Shrimp: To develop a slightly caramelized exterior, ensure your skillet is hot before adding the shrimp. Do not overcrowd the pan while cooking, and allow them to sit undisturbed for the first minute to create a nice sear.

5. Freshness is Key: Use the freshest ingredients possible. Fresh shrimp and vibrant, crisp produce will enhance the flavors and textures of the poke bowl. If preparing in advance, keep the avocado pit in with the sliced avocado to prevent browning.

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Shrimp Poke Bowls Recipe

My favorite Shrimp Poke Bowls Recipe

Print Recipe

Equipment Needed:

1. Measuring cups
2. Fine mesh strainer
3. Medium pot with lid
4. Small mixing bowl
5. Large mixing bowl
6. Spoon or spatula
7. Knife
8. Cutting board
9. Skillet
10. Tongs or spatula (for sautéing)
11. Serving bowls

Ingredients:

1 cup sushi rice

1 1/4 cups water

1/4 cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

1 pound fresh shrimp, peeled and deveined

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon lime juice

2 teaspoons grated ginger

1 small cucumber, thinly sliced

1 avocado, sliced

1/4 cup edamame

2 tablespoons seaweed salad (optional)

2 tablespoons chopped green onions

1 tablespoon sesame seeds

Sriracha or other hot sauce (optional)

Instructions:

1. Wash the sushi rice in cold water until the water runs clear. Place the rice in a pot with 1 1/4 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

2. In a tiny bowl, combine the rice vinegar, sugar, and salt, and mix until completely dissolved. Fold this mixture into the cooked rice while it is still warm, then set the rice aside to cool.

3. In a sizable mixing bowl, combine and mix well the soy sauce, sesame oil, lime juice, and grated ginger.

4. Toss the shrimp in the bowl to coat. Allow them to marinate for 10-15 minutes.

5. Prepare your toppings by slicing the cucumber and the avocado very thinly, shelling the edamame, and then giving everything a little chop—none of these ingredients should be in big pieces for the topping! While you do that, your shrimp can be marinating in lime and orange juice.

6. Place a skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes on either side or until the shrimp are pink and cooked through. Remove the pan from the heat and set aside.

7. Sushi rice that has been cooled should be divided into bowls.

8. Place the rice in a bowl. Arrange the cooked shrimp, cucumber, avocado, edamame, and seaweed salad (if using) on top of the rice.

9. Chopped green onions and sesame seeds should be used to garnish.

10. If you wish, you can drizzle Sriracha or hot sauce over the dish, and serve immediately. Enjoy your fresh and flavorful Shrimp Poke Bowls!