Ebi Shrimp Poke Bowl Recipe

Prepare marinade

In a medium bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp sriracha, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp rice vinegar. Whisk until emulsified.

Marinate shrimp

Add the peeled and deveined shrimp (1 lb) and the thinly sliced 2 green onions to the bowl. Toss to coat and let sit 10–15 minutes in the refrigerator (do not exceed 30 minutes so shrimp texture stays firm).

Cook shrimp

Heat a nonstick skillet over medium-high heat. Add a light spray or 1/2 tsp neutral oil. Drain shrimp from most of the marinade, reserving marinade. Sear shrimp 1–2 minutes per side (shrimp will turn pink and opaque), total 3–4 minutes depending on size. Remove from pan and set aside to cool slightly.

Reduce reserved marinade (optional)

If you want an extra glaze, pour the reserved marinade into the hot skillet and simmer 1–2 minutes until slightly thickened and safe (boiled) — discard if not fully boiled. Drizzle over cooked shrimp.

Cook sushi rice

Rinse 1 cup short-grain rice under cold water until runoff is clear. Combine rinsed rice and 1.1 cups water in a small pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam 10 minutes with lid on.

Season rice

While rice rests, warm 1 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt until dissolved (microwave or small saucepan). Gently fold seasoning into rice with a rice paddle or spatula to avoid smashing grains. Let rice cool slightly to warm (not hot).

Prep toppings

While rice cooks, prepare toppings: slice or dice 1 medium avocado, thinly slice cucumber to yield about 1/2 cup, cook and cool 1/2 cup shelled edamame if frozen (steam or microwave per package), dice 1/2 cup mango if using, and have 2 tbs pickled ginger ready.

Assemble base ingredients

Divide seasoned rice between two bowls (about 2 bowls serving). Fan or mound avocado on one side of each bowl, arrange cucumbers, edamame and mango into separate small sections so ingredients are visually distinct.

Prepare sauces

If using homemade spicy mayo, mix 3 tbs mayo with 1 tbs sriracha (adjust heat to taste). Warm the unagi or teriyaki sauce slightly so it is pourable.

Dress the shrimp

Place cooked shrimp atop the rice or on a separate area of the bowl. Drizzle 1 tbs unagi sauce and 3 tbs spicy mayo either directly over shrimp or in a zigzag over the bowl. Add up to 1 tsp extra soy sauce if desired.

Finish bowls by sprinkling 1 tbs shredded nori or furikake and 1 tsp toasted sesame seeds over each bowl. Add 2 tbs microgreens or cilantro and 2 lime wedges. Serve immediately so warm rice and cooled shrimp are balanced. Provide extra pickled ginger and sauces on the side.