Hey guys! It’s been a minute, but it’s a new year and I’m back! Over break my family went on a vacation and I had a very amazing shrimp poke bowl that I just couldn’t get over. So… I found a recipe that looks very similar and tastes even better!

Ingredients

For the Shrimp

1lb shrimp (peeled and deveined)
1/3 cup mayo
2 tablespoons sweet chili sauce
2 teaspoons sriracha
1/2 lime (juiced)
Pinch of salt

For the Rice

2 cups sushi rice
2 cups water
3 tablespoons mirin
2 teaspoons sugar
3/4 teaspoons salt
For the Top

1 cup salted edamame
1 cucumber (thinly sliced)
1 large carrot (julienned)
1/2 bunch green onions (chopped)
1 avocado (cubed)
Crispy fried onions
Crushed peanuts
Extra sauce
Sesame seeds

Directions

Shrimp: Whisk together the mayo, sweet chili sauce, sriracha, lime juice, and salt. Set aside. Make the shrimp peeled and deveined. Bring a large saucepan of water to a boil. Lower the shrimp into the boiling water using a slotted spoon or spider strainer. Boil for 1 minute until just cooked through. Drain. You can plunge the shrimp into an ice bath to prevent the shrimp from overcooking but I usually skip this step.

Chop the shrimp into ½-inch pieces. For me, this means chopping each shrimp into about 4 pieces. Place chopped shrimp in a bowl and add ½ of the sriracha mayo sauce. Toss to coat the shrimp evenly in the sauce.

Sushi rice: Rinse the rice in a fine mesh sieve until the water runs clear. Place the rice and water in a medium saucepan and bring to a boil. As soon as it reaches a boil, reduce the heat to simmer, cover with a tight-fitting lid, and set the timer for 15 minutes. After 15 minutes, turn off the heat but keep the lid ON (no peeking) and let sit for another 10 minutes.

While the rice is cooking, warm the mirin and whisk in the sugar and salt until completely dissolved. You can warm the mirin in a saucepan on the stovetop, but I usually just pop it in the microwave for about 20 seconds.

Pour the sweet vinegar mixture over the rice and fold it in, fluffing and tossing the rice until just combined.

Assembly: Place a layer of rice at the bottom of each bowl. Top with a big spoonful of sriracha shrimp, creamy avocado, carrot, cucumber, and edamame. Top with crispy onions, crushed peanuts, green onions, and sesame seeds.

ENJOY, and let me know if you try it!