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Juicy shrimp coated in tangy chili-mayo mixture sits on fluffy sushi rice, paired with crunchy garden veggies. This colorful bowl inspired by poke dishes brings fancy restaurant taste with fully cooked seafood, making for a filling yet refreshing meal.
I came up with this when I was missing those fresh poke shop tastes at home. The way the hot seasoned shrimp mixes with the cool crunchy veggies creates a combo that's hard to resist, and now we make it every week.
Essential Elements
- Big shrimp: Go for 21-25 count per pound for the perfect bite size
- Sticky sushi rice: Gives you that must-have clingy texture
- Sweet Asian chili sauce: Hits the right notes of sweetness and kick
- Fresh citrus: Grab juicy limes for that zingy tang
- Japanese mayo: Makes an incredibly smooth sauce
- Garden fresh stuff: Look for solid cucumbers and snappy carrots
- Peeled edamame: Adds more protein and nice bite
- Crunchy fried shallots: Can't skip this crispy topping
Getting good quality wild caught shrimp really takes this dish up a notch. You can really taste their natural sweetness when everything's put together.
Putting It Together
- Make Your Sauce:
- Stir mayo till it's smooth. Slowly add sweet chili sauce. Put in sriracha and lime juice. Add a bit of salt.
- Cook The Rice:
- Wash rice really well. Cook with lid on using right amount of water. Let it sit untouched for the time needed.
- Season The Rice:
- Warm up mirin slowly. Mix in sugar and salt till gone. Stir into hot rice.
- Fix The Shrimp:
- Get water boiling. Throw in shrimp till they turn pink. Drain and cut up.
- Coat The Shrimp:
- Mix warm chopped shrimp with sauce blend. Let sit a minute.
- Build Your Bowl:
- Start with rice on bottom. Add shrimp next. Pile on veggies. Finish with toppings and more sauce.
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Old-school rice cooking methods really do matter here. When you wash and season it right, you get the perfect base for your bowl.
Hot and Cold Mix
What makes this bowl great is how warm and cool stuff works together. Rice that's cooled down a bit won't make your veggies soggy while still giving you that nice temp contrast.
Getting Sauce Right
The sauce blends creamy richness with sweet-spicy flavors, wrapping each shrimp perfectly. Having extra lets you pour generously over your finished bowl.
Do-Ahead Options
You can keep parts separate in the fridge. Fix sauce, cook shrimp, and slice veggies up to four days ahead. But try to make rice the same day.
Switch It Up
Try brown rice or quinoa for more fiber. Play around with purple cabbage, corn kernels, or quickly blanched greens. Maybe add some tropical fruit chunks or seaweed bits.
Serving Suggestions
Lay out ingredients like a buffet when friends come over. Give folks different sauce choices. Round out your meal with a simple miso soup.
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This dish brings together the comfort you crave with fresh, good-for-you stuff. You can change it up easily and count on it turning out great, making it a must-know for anyone who likes to cook.
Frequently Asked Questions
- → Can I use pre-cooked shrimp instead of raw?
- You bet! Skip the cooking step and chop the shrimp smaller before tossing them in the sauce mix.
- → What’s a good alternative to sushi rice?
- White or brown rice works great if sushi rice isn’t on hand. The texture won’t be identical but it’ll still taste good.
- → How do I make it less spicy?
- Dial back the heat by using less sriracha or skipping it. Cutting back on sweet chili sauce can also help.
- → Can this dish be prepped in advance?
- Totally! Just store shrimp, rice, and veggies separately in the fridge, and build the bowls when you’re ready to eat.
- → What's a lighter sauce alternative to mayo?
- Try Greek yogurt—it’s creamy with a tangy twist and makes for a fresher option.