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A white bowl containing shrimp poke and a variety of toppings sits on top of a red and white patterned cloth.

Fresh and Flavorful Sesame Shrimp Poke Bowl

Cassie Waltman
Sweet and spicy chopped shrimp poke bowls are dressed up with a variety of toppings and a punchy soy-lime sauce over a bed of seasoned rice.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 653 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Seasoned Rice

  • 1½ cups jasmine rice
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt

Shrimp

  • 1 lb raw shrimp
  • 1 teaspoon vegetable oil
  • ¼ cup mayonnaise (Japanese Kewpie mayo if you can find it)
  • 2 teaspoons sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ⅛ tsp ground black pepper

Soy-Lime Sauce

  • ¼ cup low sodium soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water

Poke Bowl Toppings

  • 1 cup edamame
  • 4 sheets seaweed (or seaweed salad)
  • 1 tablespoon furikake seasoning
  • 1 cup diced cucumber
  • 2 tablespoon pickled ginger
  • ½ cup diced mango
  • 1 medium avocado
  • ½ cup shredded carrots
  • 1 jalapeno, sliced in rings
  • 1 tablespoon sesame seeds

Instructions
 

Prepare Rice - Instant Pot

  • In the pressure cooker insert, combine rice and 2 cups water. Cook with manual high pressure for 6 minutes. Allow natural release for 10 minutes and then do a quick release of the pressure.
  • Stir the vinegar, sugar, and salt together in a small bowl and then sprinkle the mixture over the rice. Fluff the rice with a large spoon to mix in the seasoning and then set aside.

Prepare Rice - Stovetop

  • In a medium saucepan, combine rice and 2½ cups water. Bring to a boil over high heat and then drop the heat to a slow simmer and place a lid on the pot. Allow the rice to cook for 15 minutes and then remove from the heat.
  • Stir the vinegar, sugar, and salt together in a small bowl and then sprinkle the mixture over the rice. Fluff the rice with a large spoon to mix in the seasoning and then set aside.

Prepare the Shrimp

  • Remove the tails from the shrimp if needed. Heat a skillet over medium high heat and add one teaspoon of vegetable oil.
  • Cook the shrimp for 2 minutes on the first side then one minute on the second side, until cooked through. Immediately move the shrimp to a cutting board to stop the cooking.
  • In a medium bowl, combine the mayonnaise, sriracha, sesame oil, honey, salt, and pepper until smooth.
  • Chop the shrimp into small pieces and stir it into the sauce. Set the shrimp aside.

Soy-Lime Sauce

  • Combine the soy sauce, lime juice, honey, rice wine vinegar, and water in a small bowl. Set aside.

Build the Shrimp Poke Bowl

  • Chop or dice any of the desired toppings.
  • In each bowl, add a portion of the seasoned rice. Top the rice with a portion of the shrimp.
  • Add as many toppings to the bowl as desired. Spoon over the soy-lime sauce and serve immediately.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 653kcalCarbohydrates: 82gProtein: 28gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 149mgSodium: 1815mgPotassium: 872mgFiber: 7gSugar: 13gVitamin A: 3389IUVitamin C: 22mgCalcium: 160mgIron: 3mg
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