Poke Bowl with Spicy Shrimp
This gorgeous-looking poke bowl recipe stars spicy shrimp and is brightened by the addition of fresh mango.
Ingredients
- 1 1/2 cups (320 g) Calrose rice (sushi rice)
- 1 3/4 cups (430 ml) water
- 1/2 tsp salt
- 3/4 lb (340 g) small cooked shrimp (61-70), deveined, tail removed and patted dry
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 ml) rice vinegar
- 2 tsp (10 ml) toasted sesame oil
- 2 tsp toasted black or white sesame seeds (or a mix of both colours)
- 2 cups (120 g) iceberg lettuce, thinly sliced
- 2 Lebanese cucumbers, julienned
- 1 mango, cut into strips
- Spicy mayonnaise, to taste
- Store-bought ready to serve tempura, to taste
- Toasted black or white sesame seeds (or a mix of both colours), to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a pot, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let sit, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Let cool (see note).
This gorgeous-looking poke bowl recipe stars spicy shrimp and is brightened by the addition of fresh mango.