Dynamite Gulf Shrimp Poke Bowl (df)(gf) Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the rinse water runs nearly clear (about 4–5 rinses). Drain. Combine the rinsed rice and 480 ml water in a saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat, keep covered and let rest for 10 minutes to finish steaming. Fluff with a rice paddle or fork.

Season rice

While the rice rests, whisk together 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt until dissolved. Stir in 1 tbs neutral oil, 1 tsp lime zest and 2 tbsp thinly sliced scallion. Fold the vinegar mixture gently into the warm rice until evenly combined. Taste and adjust salt or lime if desired. Keep warm.

Pat the shrimp dry with paper towels. Toss the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp sesame oil so they are evenly coated.

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary). Sear for about 1–2 minutes per side until opaque and just cooked through (internal temp ~120–135°F / 49–57°C depending on preference). Do not overcook. Remove from pan and set aside to cool slightly.

When cool enough to handle, chop larger shrimp into bite-sized pieces if desired; leave smaller shrimp whole.

In a medium bowl combine 1 cup mayonnaise, 3 tbs Sriracha, 1 tsp gochujang (optional), 1 tsp toasted sesame oil, 1 tsp fresh lime juice and 1 tsp honey. Whisk until smooth and well combined. Season with 1/4 tsp kosher salt, taste and adjust heat/sweetness to preference.

For a lighter sauce, thin with 1–2 tsp water or additional lime juice. Reserve about half of the sauce to toss with shrimp and keep the remainder for drizzling on the finished bowls.

Combine 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp mirin (or 1 tsp sugar), 1/2 tsp grated fresh ginger in a bowl. Add the thinly sliced cucumber and 2 tbsp thinly sliced red onion. Toss to coat and let sit at room temperature for 10–15 minutes to pickle lightly. Drain excess liquid before assembling.

Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and lightly browned. Watch carefully to avoid burning.

Prepare other toppings: slice avocado if using, rehydrate or crisp nori/furikake as needed, and rinse microgreens.

Toss the cooked shrimp with about half of the dynamite spicy mayo (adjust to desired spiciness and creaminess). Ensure shrimp are evenly coated but not swimming in sauce.

Divide the warm sushi rice pilaf among 4 bowls (about 1/2 cup cooked rice per serving yields 4 servings from 2 cups uncooked; adjust if you want larger bowls).

Top each bowl with an even portion of the dynamite-coated shrimp.

Arrange soy-pickled cucumbers and red onion, sliced avocado (if using), a sprinkle of toasted sesame seeds, 1–2 tbsp shredded nori or furikake, and a handful of microgreens on each bowl.

Drizzle remaining spicy mayo over the bowls as desired, sprinkle with the remaining sliced scallions, and serve with lime wedges on the side for squeezing over the shrimp and rice.

Serve immediately while rice and shrimp are warm. Leftovers: store components separately (rice, shrimp with sauce, pickles) in airtight containers in the refrigerator for up to 2 days; reheat shrimp gently to avoid overcooking.