Food Yum!

Shrimp Poke Bowl

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!


  • Shrimp
  • 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


  1. 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.
  2. 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.
  3. In a medium bowl, whisk together soy-mirin sauce, sesame oil and brown sugar. Set aside.
  4. In another medium bowl, add the cabbage and sesame seeds and half the soy mixture. Mix well and set aside.
  5. 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.
  6. Add remaining soy mixture to pan and cook until sauce is slightly thickened. Transfer to small bowl and set aside.
  7. Heat pan again and add drizzle of oil and corn. Cook stirring occasionally until corn is golden.
  8. Fluff the rice with a fork. Divide rice, kernels, coleslaw and cucumbers between bowls. Top with shrimp and soy-mirin glaze. Enjoy!


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