Ingredients:

  • 2 cups Cooked Whole Grain (Brown Rice or Quinoa)
  • 1 tsp Seasoned Rice Vinegar (for the base)
  • 1 lb Large Cooked Shrimp/Prawns, peeled, deveined, tails removed
  • 3 Tbsp Low-Sodium Soy Sauce or Tamari
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 tsp Fresh Ginger, finely grated
  • 1 clove Garlic, finely minced or grated
  • 1/2 tsp Sriracha (optional)
  • 1/2 cup Shelled Edamame, cooked and chilled
  • 1/2 medium English Cucumber, diced
  • 1 large Avocado, diced
  • 2 stalks Spring Onions (Scallions), thinly sliced
  • 1 Tbsp Toasted Sesame Seeds
  • 1-2 Nori (Seaweed) Sheets, cut into thin strips (optional)

Instructions:

  1. Prepare the Grain Base: Cook the brown rice or quinoa according to the package instructions. While the grain is still warm, stir in 1 teaspoon of seasoned rice vinegar for a subtle tang. Set aside to cool slightly.
  2. Marinate the Shrimp: Ensure the cooked shrimp are patted dry; slice large shrimp in half or thirds. In a large bowl, whisk together the soy sauce, toasted sesame oil, lime juice, unseasoned rice vinegar, grated ginger, minced garlic, and Sriracha (if using). Add the prepared shrimp, toss gently to coat, cover, and refrigerate for a minimum of 30 minutes (up to 1 hour) for optimal flavor.
  3. Prep the Toppings: Dice the cucumber and avocado. Thinly slice the spring onions. If using Nori, stack the sheets and use scissors to cut them into fine, thin ribbons.
  4. Assemble the Poke Bowls: Divide the slightly cooled seasoned grain evenly among the four serving bowls. Spoon a quarter of the marinated shrimp (along with a bit of the excess marinade) onto the center of the base. Artfully arrange the toppings around the shrimp: the edamame, diced cucumber, and diced avocado. Garnish generously with toasted sesame seeds, spring onions, and the shredded Nori. Serve immediately.