Description
Crunchy and creamy Hawaiian Shrimp Poke Bowl is made with tender cooked shrimp, sweet fresh pineapple, crunchy veggies, creamy avocado and drizzled with the best spicy mayo sauce.
Ingredients
Scale
- â…“ cup cooked rice
- 6 pieces shrimp (cooked)
- â…“ cup fresh pineapple
- ¼ cup yellow corn (cooked)
- ¼ cup shredded carrot
- a couple wasabi peas
- 2 tablespoons thinly sliced sweet onion
- ½ medium avocado (sliced)
- â…“ cup micro greens (or sprouts)
- a couple pieces pickled ginger (sushi ginger)
- ½ teaspoon black sesame seeds (or furikake seasoning)
- 1 tablespoon Sriracha
- 1 ½ tablespoon mayo
- 2 teaspoons coconut aminos (or low sodium soy sauce)
- ½ teaspoon rice vinegar
Instructions
- Step: Make sure that all of the ingredients are cold. Shrimp, rice, edamame and corn should be cooked (or steamed) and cooled.
- Step: Whisk together mayo, Sriracha, coconut aminos (or soy sauce) and rice vinegar in a small bowl until smooth and creamy. Set aside.
- Step: Arrange rice, julienned carrots, sliced onion, corn, edamame, microgreens (or sprouts), avocado, pickled ginger and shrimp in a wide shallow bowl.
- Step: Drizzle with creamy spicy mayo sauce.
- Step: Sprinkle with furikake or toasted sesame seeds and add a couple wasabi peas.
Notes
For the best presentation use a wide and shallow bowl, such as a pasta bowl. To save time, use frozen corn and edamame and steam them right in the bag. Turn regular cooked rice into sushi rice or mix in a splash of rice vinegar for a more authentic version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Assembling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 336 kcal
- Sugar: 6 g
- Sodium: 441 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.02 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 9 mg