Poke Bowl with Ebi Shrimp

Summer Quick Fish & Seafood Asian Healthy Gluten-free

A poke bowl with ebi shrimp comes together in no time and tastes like you put in much more effort. The combination of tender sushi rice, crunchy vegetables and creamy edamame completes this dish. Serve it in beautiful poke bowl bowls for a table that immediately sets the mood. Perfect for a weeknight, but also well worth sharing with friends at the weekend.

x_ckl_recipe_markerPoke Bowl with Ebi Shrimp A summery poke bowl with juicy ebi shrimp, sushi rice and fresh toppings. Quick to make and surprisingly flavorful. How to make a poke bowl with ebi shrimp? Main course Hawaiian / Asian 2 people 20 min 10 min 50 min

Rinse the sushi rice several times under cold water until the water runs clear. Cook the rice according to the package instructions and then let it rest covered for 10 minutes.
Mix the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar dissolves. Fold this mixture into the warm rice and let it cool to room temperature.
Marinate the peeled ebi shrimp in a mixing bowl with soy sauce, sesame oil, grated ginger and a splash of lime juice. Let this sit for 15 minutes.
Heat a frying pan over medium heat with a little sunflower oil. Cook the marinated shrimp for 2 to 3 minutes until done. They may brown slightly. Set aside.
Slice the cucumber into thin half-moons, dice the mango and slice the avocado. Have the edamame ready and slice the spring onion into rings.
Make the ponzu dressing by mixing soy sauce, lime juice, sesame oil and a little honey in a small bowl.
Divide the sushi rice between the bowls. Arrange the shrimp, avocado, mango, cucumber and edamame neatly next to each other. Garnish with spring onion, sesame seeds and nori strips.
Drizzle the ponzu dressing over and serve immediately. Optional: a dollop of sriracha mayo for a little kick.

Summer Quick Fish & Seafood Asian Healthy Gluten-free 300 g sushi rice 3 tbsp rice vinegar 1 tbsp sugar 1 tsp salt 400 g ebi shrimp (peeled and cleaned) 3 tbsp soy sauce 1 tbsp sesame oil 1 tsp fresh grated ginger Juice of 1 lime 1 ripe avocado 1 ripe mango 1/2 cucumber 100 g edamame (pre-cooked) 2 spring onions 2 tbsp sesame seeds 4 sheets nori (cut into strips) Sunflower oil for frying Optional: sriracha mayo Rice cooker or medium saucepan with lid Mixing bowl Frying pan Cutting board Sharp knife Small bowl for the dressing Poke bowl bowls Poke Bowl Bowls poke-bowl-bowls Mixing Bowl mixing-bowl Rice Cooker rice-cooker Chopping Board chopping-board Costa Nova Poke Bowls / Bowls Arenito Multicolor ø 19 cm - 6 pieces Costa Nova Poke Bowl ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Poke bowl with salmon foodies-poke-bowl-with-salmon Gluten-free quinoa tabbouleh with pomegranate and mint foodies-gluten-free-quinoa-tabbouleh-with-pomegranate-and-mint Spicy chicken with cashew nuts and bok choy foodies-spicy-chicken-with-cashew-nuts-and-bok-choy Poke Bowl Tuna foodies-poke-bowl-tuna

Recipe

Poke Bowl with Ebi Shrimp

A summery poke bowl with juicy ebi shrimp, sushi rice and fresh toppings. Quick to make and surprisingly flavorful.

Course	Main course
Kitchen	Hawaiian / Asian
Servings	2 people

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	50 min

Equipment

Rice cooker or medium saucepan with lid
Mixing bowl
Frying pan
Cutting board
Sharp knife
Small bowl for the dressing
Poke bowl bowls

Ingredients

300 g sushi rice
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
400 g ebi shrimp (peeled and cleaned)
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp fresh grated ginger
Juice of 1 lime
1 ripe avocado
1 ripe mango
1/2 cucumber
100 g edamame (pre-cooked)
2 spring onions
2 tbsp sesame seeds
4 sheets nori (cut into strips)
Sunflower oil for frying
Optional: sriracha mayo

How to make a poke bowl with ebi shrimp?

Rinse the sushi rice several times under cold water until the water runs clear. Cook the rice according to the package instructions and then let it rest covered for 10 minutes.
Mix the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar dissolves. Fold this mixture into the warm rice and let it cool to room temperature.
Marinate the peeled ebi shrimp in a mixing bowl with soy sauce, sesame oil, grated ginger and a splash of lime juice. Let this sit for 15 minutes.
Heat a frying pan over medium heat with a little sunflower oil. Cook the marinated shrimp for 2 to 3 minutes until done. They may brown slightly. Set aside.
Slice the cucumber into thin half-moons, dice the mango and slice the avocado. Have the edamame ready and slice the spring onion into rings.
Make the ponzu dressing by mixing soy sauce, lime juice, sesame oil and a little honey in a small bowl.
Divide the sushi rice between the bowls. Arrange the shrimp, avocado, mango, cucumber and edamame neatly next to each other. Garnish with spring onion, sesame seeds and nori strips.
Drizzle the ponzu dressing over and serve immediately. Optional: a dollop of sriracha mayo for a little kick.

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The great thing about a poke bowl is that you can assemble it entirely to your own taste. Like more heat? Feel free to add extra sriracha. Prefer more vegetables? Add radish, grated carrot or seaweed. This recipe is a tasty starting point, but you decide how it ends up.

A good bowl completes this dish. Colorful, roomy bowls give your poke bowl the presentation it deserves. Especially when you're dining with others, a set of cheerful bowls makes for a table that's immediately inviting. Enjoy!