Another shrimp recipe but a definite favorite for my hubby so I have to post it! My hubby and I love poke bowls! If we could, we would probably eat poke bowls from Sushi Shop every day! I recently made my own version of shrimp poke bowl and I have to say, it turned out pretty well! All it takes is a little bit of inspiration and not a lot of hard work and voila! So, here’s my homemade recipe for shrimp poke bowl! Try it out and let me know what you think in the comments!
- 2 Mini Cucumbers, cut into rounds
- 1 Can of Corn Kernels
- 1 Cup of Red Cabbage, shredded
- 1 Tbsp of Brown Sugar
- 3/4 Cup of Jasmine Rice
- 4 Tbsp Soy Sauce-Mirin Blend
- 2 Tsp Sesame Oil
- 1 Tbsp Black Sesame Seeds
- 2 Tbsp Rice Vinegar
- 1 1/2 Tsp White Sugar
- Salt & Pepper
- Olive Oil
- Heat large non-stick pan over medium heat. Add vinegar and sugar. Bring to boil and then remove from heat. Pour liquid in a small bowl over the cucumbers and set aside.
- In a small pot, add 1 1/3 cup of water. Cover and bring to boil. Add rice, reduce heat to medium-low. Cover and cook until rice is tender and water absorbed, about 12-14 minutes.
- In a medium bowl, whisk together soy-mirin sauce, sesame oil and brown sugar. Set aside.
- In another medium bowl, add the cabbage and sesame seeds and half the soy mixture. Mix well and set aside.
- Heat same pan from earlier to medium heat. Add drizzle of oil and shrimp. Cook until shrimp turns pink, about 2-3 minutes. Transfer shrimp to plate and set aside.
- Add remaining soy mixture to pan and cook until sauce is slightly thickened. Transfer to small bowl and set aside.
- Heat pan again and add drizzle of oil and corn. Cook stirring occasionally until corn is golden.
- Fluff the rice with a fork. Divide rice, kernels, coleslaw and cucumbers between bowls. Top with shrimp and soy-mirin glaze. Enjoy!