Poke Bowl with Shrimp and Red Cabbage
Poke has become a very popular dish and, owing to the seafood component, rather pricey. Now you can enjoy this healthy concept at home, knowing that it is adapted to fit your dietary restrictions.
Makes
Serving size
Ingredients
INGREDIENTS FOR BOWL:
1 cup Japanese rice
¼ cup red cabbage, sliced thin
¼ (34g) avocado, ripe and sliced thinly
2 cups (208g) bean sprouts
1 cup radish sprouts or microgreens
12 (60g) medium shrimp, peeled and deveined
½ tablespoon sesame seeds, toasted
2 sheets (4g total) nori, cut into thin strips with kitchen shears
1 lime, sliced into wedges, for serving
INGREDIENTS FOR DRESSING:
¼ cup rice wine vinegar
2 tablespoons mirin
¾ tablespoon low-sodium soy sauce
½ inch piece ginger, peeled and grated
Special Equipment:
Kitchen Shears
Jar with a lid
Instructions
- Prepare Japanese rice according to package directions.
- Place the rice in the bottom of each serving bowl.
- Arrange the cabbage, avocado, bean sprouts and radish sprouts attractively over the rice.
- Steam the shrimp in a metal or silicone steamer for 5 minutes.
- Add 3 steamed shrimp to each bowl.
- Combine the rice wine vinegar, mirin, soy sauce, and ginger in a jar with a lid.
- Shake well to combine.
- Pour sauce over each bowl.
- Top with sprinkled sesame seeds and strips of nori. Serve with lime wedges.
Cooking Tip
You can prepare all the ingredients and components, with the exception of the rice, up to a day in advance.
Recipe contributed by FamilyCook Productions
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