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Tender shrimp glazed in a sweet chili cream sauce nestled on perfectly seasoned sushi rice, surrounded by fresh crisp vegetables. This vibrant bowl combines the essence of poke with comforting cooked seafood for a satisfying and refreshing meal.
This recipe developed from trying to recreate my favorite poke shop flavors at home. The contrast between succulent shrimp and crunchy vegetables creates an irresistible texture combination that's now a weekly staple.
Key Ingredients
- Large shrimp: Select 21-25 count per pound for ideal texture
- Short grain rice: Choose authentic sushi rice varieties
- Asian sweet chili sauce: Provides perfect heat and sweetness balance
- Fresh citrus: Brightens all flavors
- Japanese mayonnaise: Creates silky sauce texture
- Fresh vegetables: Cucumber, carrots and ripe avocado
- Shelled edamame: Adds protein and texture
- Fried shallots: Essential crunch element
High-quality wild-caught shrimp makes a noticeable difference in this dish. Argentine red shrimp offers exceptional sweetness and texture.
Assembly Steps
- Create the Sauce:
- Mix mayonnaise until smooth. Gradually blend in sweet chili sauce. Add sriracha and lime juice. Season with salt.
- Cook the Rice:
- Rinse thoroughly until water runs clear. Cook covered with proper water ratio. Let steam 15 minutes off heat.
- Season Rice:
- Heat mirin, dissolve sugar and salt. Fold gently into hot rice.
- Prepare Shrimp:
- Boil briefly until pink. Drain immediately. Chop into bite-sized pieces.
- Sauce the Shrimp:
- Toss with half the sauce mixture. Rest 5 minutes.
- Build Bowls:
- Layer rice, topped with sauced shrimp and fresh vegetables. Garnish with crispy shallots and sesame seeds.
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Learning proper rice technique transformed this dish. The care taken in washing and seasoning creates the perfect foundation.
Temperature Balance
Serving slightly warm rice and shrimp alongside cool vegetables creates an ideal contrast. Allow rice to cool briefly to preserve vegetable crispness.
Perfect Sauce
The sauce combines creamy and sweet-spicy elements that coat the shrimp beautifully. Extra sauce allows for generous drizzling over the completed bowl.
Make Ahead Tips
Store components separately in sealed containers. Sauce, shrimp and cut vegetables keep 4 days refrigerated. Rice tastes best freshly made.
Recipe Variations
Substitute brown rice or quinoa for added nutrition. Experiment with cabbage, corn, or asparagus. Add mango or seaweed for unique flavors.
Serving Ideas
Set up ingredients buffet-style for customized bowls. Offer additional sauces like spicy mayo or ponzu. Pair with miso soup for a complete meal.
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This recipe combines comfort and freshness in a perfectly balanced bowl. The adaptable nature makes it ideal for regular rotation in any kitchen.
Frequently Asked Questions
- → Can I skip cooking the shrimp?
- Definitely! If you’re using shrimp that’s already cooked, just chop it up and add it to the sauce without boiling it first.
- → Is there a replacement for sushi rice?
- Absolutely. Regular white or brown rice works well, though it won’t have that classic sushi rice stickiness.
- → How do I tone down the heat?
- You can leave out the sriracha entirely or cut back on the sweet chili sauce to make the dish less spicy.
- → Can this be prepped ahead of time?
- Sure! Keep the shrimp, rice, and veggies in separate containers in the fridge. Assemble the bowls when ready to eat.
- → What’s a good alternative to mayo for the sauce?
- Give plain Greek yogurt a try! It’s lighter and adds a slightly tangy kick instead of the mayo’s creaminess.