Hawaiian Shrimp Poke Bowl


  • 6 pieces shrimp cooked
  • ¼ cup shredded carrot
  • a couple wasabi peas
  • 2 tablespoons thinly sliced sweet onion such as vidalia
  • ½ medium avocado sliced
  • ⅓ cup micro greens or sprouts
  • a couple pieces pickled ginger sushi ginger
  • ½ teaspoon black sesame seeds or furikake seasoning
  • 1 tablespoon Sriracha
  • 1 ½ tablespoon mayo
  • 2 teaspoons coconut aminos or low sodium soy sauce
  • ½ teaspoon mirin or rice vinegar


    • To ensure the dish is chilled, make sure all ingredients are cold. Cook and cool the shrimp, rice, edamame, and corn.
    • To create the sauce, combine mayo, Sriracha, coconut aminos (or soy sauce), and mirin (or rice vinegar) in a small bowl. Whisk together until the mixture is smooth and creamy. Set aside.
    • In a wide, shallow bowl, arrange the rice, julienned carrots, sliced onion, corn, edamame, microgreens (or sprouts), avocado, pickled ginger, and shrimp.
    • Drizzle the creamy spicy mayo sauce over the top.
    • If desired, sprinkle with furikake or toasted sesame seeds and add a couple of wasabi peas.

      SERVING: 1



      Calories Carbs Fat Protein Fibers
      401 45 20 11 8