Tasty Shrimp Poke Bowl

Juicy shrimp coated in rich sweet chili sauce sits on a fluffy bed of well-prepared sushi rice, with garden-fresh veggies all around. This vibrant bowl combines poke-inspired elements with the comfort of cooked seafood, making a meal that's both filling and light.

I stumbled on this dish when I was missing my favorite poke spot flavors, and now it's my ultimate comfort food. Those soft shrimp mixed with crunchy vegetables create such amazing texture contrasts that my family asks for it every week.

Premium Ingredient Choices

• Wild caught shrimp: Offers naturally sweet taste. Go for bigger ones (21-25 count) for the best outcome
• Sushi rice: Gives that must-have clingy texture. Pick short grain types made for sushi
• Sweet chili sauce: Delivers that perfect spicy-sweet mix. Go with real Asian brands for better flavor
• Fresh lime juice: Adds zing to everything. Pick limes that feel heavy and smell good
• Kewpie mayonnaise: Makes the smoothest sauce. Regular mayo works too but Asian versions taste better
• Fresh vegetables: Need to snap when you bite them. Get cucumbers, carrots, and avocados when they're just right
• Edamame: Adds extra protein and bite. Look for bright green frozen ones
• Crispy onions: Give that needed crunch. Try to find fresh ones without too much oil

Your shrimp quality really changes everything in this dish. I figured this out after trying some wild Argentinian shrimp and I've stuck with them since.

Stunning Bowl Assembly

Sauce Mixing:

Stir 1/2 cup mayo in a bowl until it's smooth. Slowly mix in 1/4 cup sweet chili sauce while you keep stirring. Add 2 tablespoons sriracha and squeeze in one lime. Throw in a tiny bit of salt.

Rice Cooking:

Wash sushi rice in a strainer until the water looks clear. Put it in a pot with water. Let it boil, turn down the heat, cover it tight. Leave it alone for 15 minutes.

Rice Flavoring:

Warm up 1/4 cup mirin in a small bowl. Mix in 1 tablespoon sugar and 1 teaspoon salt until they're gone. Pour this over your cooked rice, folding it in gently.

Shrimp Cooking:

Get a big pot of water really boiling. Drop in your peeled shrimp. Cook them just until they turn pink and curl up, about 2 minutes. Drain them right away. Cut them into bite-size chunks.

Shrimp Flavoring:

Mix the warm cut-up shrimp with half your sauce. Let them sit for 5 minutes to soak up flavor. Save the rest of your sauce for later.

Putting It Together:

Put your flavored rice on the bottom of your bowl. Place your saucy shrimp in the middle. Put your veggies all around. Sprinkle with crispy onions, sesame seeds, and more sauce.

Pin it

My neighbor from Japan showed me how to treat rice right. Now I get why spending time washing and seasoning it makes such a big difference in how the bowl turns out.

Delightful Temperature Balance

What makes this bowl special is how the temperatures work together. The slightly warm rice and shrimp go so well with the cool, crunchy vegetables. When you let the rice cool down a bit before you put everything together, your veggies don't get soft and keep their fresh crunch.

Amazing Sauce Blend

When you mix creamy mayo with sweet chili sauce, you get this perfectly balanced coating that sticks to every shrimp piece. Making extra sauce lets you pour more over your finished bowl and adds flavor to every bite you take.

Easy Advance Prep

Make each part separately and keep them in sealed containers for quick meals all week. Your sauce, cooked shrimp, and cut veggies (except avocado) will stay good up to four days. Rice tastes better when you make it fresh each time.

Fun Recipe Twists

Switch things up by using brown rice or quinoa as your base for extra health benefits. Try different veggie mixes like purple cabbage, corn, or lightly cooked asparagus. Add some mango for a sweet tropical touch or seaweed salad for an ocean flavor.

Ways To Serve

Set up a build-your-own bowl station when friends come over so everyone can make their perfect mix. Put out extra sauce choices like spicy mayo, eel sauce, or ponzu for different flavors. Add a cup of miso soup on the side for a complete Japanese-style meal.

Pin it

After making tons of these bowls in my kitchen, I've learned that this mix of tender shrimp, tasty rice, and fresh veggies creates a meal that hits both comfort food cravings and healthy eating goals. I love how flexible this dish is, making it a true standby worth getting good at.

Frequently Asked Questions

→ Can I use cooked shrimp instead?

Absolutely, skip the boiling and just chop them before mixing with the sauce.

→ What works as a sushi rice alternative?

Regular white or brown rice will work, but they don't have that sushi texture.

→ How can I make it less spicy?

Cut back on sriracha or skip it, and use less chili sauce for a milder mix.

→ Can I prep this ahead?

Sure! Keep rice and shrimp stored in the fridge, then assemble when you're ready.

→ What can replace mayo in the sauce?

Use Greek yogurt for a lighter option, though it will taste a bit tangy instead.