Shrimp Poke Bowl

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• ½ teaspoon sriracha
• ½ teaspoon fresh ginger, grated
• 1 clove garlic clove, minced
• 1 pound large shrimp (21-25 count), peeled and deveined
• 1.5 cups sushi rice, cooked and cooled
• ½ whole English cucumber
• 1 whole avocado, ripe
• ½ sheet nori seaweed sheets
• 2 tablespoons pickled ginger
• 2 tablespoons sesame seeds (white and black)
• 2 whole scallion, green parts only
• 1 teaspoon wasabi
• 1 tablespoon soy sauce, for serving

Instructions

1. 1

   Pat 1 pound of large shrimp completely dry with paper towels — removing surface moisture prevents the marinade from diluting. If any shrimp still have the small leg-like appendages, pinch them off with your fingers or trim with kitchen shears.

2. 2

   In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 0.5 teaspoon sriracha, 0.5 teaspoon grated fresh ginger, and 1 minced garlic clove until the sugar dissolves and the flavors meld, about 30 seconds.

3. 3

   Add the dry shrimp to the marinade and gently toss to coat every piece. Let sit at room temperature for 8-10 minutes — the shrimp will firm up slightly and absorb the flavors. Do not marinate longer than 15 minutes or the acid will begin to cook and toughen the shrimp.

4. 4

   Cut 0.5 English cucumber lengthwise into quarters, then slice crosswise into thin half-moons about 1/8 inch thick. Slice 1 ripe avocado in half lengthwise around the pit, twist the halves apart, and scoop out the flesh with a spoon. Lay each avocado half flat-side down on a cutting board and slice lengthwise into thin 1/4-inch strips.

5. 5

   Using kitchen shears, crumble 0.5 sheet of nori seaweed into small, bite-sized pieces into a small bowl. Trim 2 scallions and slice the green parts diagonally into 1-inch pieces. Keep the white parts separate for another use.

6. 6

   Divide 1.5 cups of cooked, cooled sushi rice evenly between 2 bowls, using the back of a spoon to gently press and create a shallow well in the center of each mound. The cool rice is the base — it won't wilt the shrimp or vegetables.

7. 7

   Arrange half of the marinated shrimp in the well of each bowl in a circular pattern. Divide the cucumber slices, avocado slices, pickled ginger (2 tablespoons total), and nori pieces evenly between the two bowls, arranging them in separate sections around the shrimp for a colorful presentation.

8. 8

   Sprinkle each bowl with 1 tablespoon of sesame seeds (mix white and black for visual appeal) and scatter the sliced scallion greens on top. Place a small dollop of wasabi (0.5 teaspoon per bowl) on the edge or nestle it into the rice. Pour 0.5 tablespoon of soy sauce over each bowl or serve it on the side for dipping — this adds extra depth and lets each diner control the salt level.

Tools you’ll need

• paper towels
• small mixing bowl
• whisk
• cutting board
• chef's knife
• kitchen shears
• spoon
• 2 serving bowls

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