Hawaiian Shrimp Poke Bowl

Crunchy and creamy Hawaiian Shrimp Poke Bowl is made with tender cooked shrimp, sweet fresh pineapple, crunchy veggies, creamy avocado and drizzled with the best spicy mayo sauce. It’s a perfect lunch or dinner for all sushi flavors’ fans!

WHY YOU WILL LOVE THIS RECIPE

• This colorful poke bowl (sometimes called rainbow poke bowl) is a fabulous mix of textures and flavors that is pure fun to look at and eat, of course!
• This dish is a great way to use up veggies and leftovers in your fridge.
• It is highly customizable so it’s easy to pick and choose the ingredients you like and leave out or replace what you or your family don’t care for.
• This is a perfect meal for sushi lovers! It’s much quicker and easier to put together, too!
• The variety of colorful vegetables, legumes and fruit makes it a whole and balanced meal. Enjoy it as lunch or dinner.
• It’s awesome as make ahead dinner or for meal prep.
• If you like the idea of sushi flavors in a bowl, make sure to also try my Low-Carb Smoked Salmon Sushi Bowl.

WHAT IS A POKE BOWL

Poke generally means raw cubed and marinated fish, typically tuna or salmon. It’s a traditional Hawaiian dish and it’s gained a lot of popularity in recent years. The word “poke” means to “slice” or “cut crosswise into pieces”.  Traditional Hawaiian poke is made with tuna or octopus.

Poke is often served on its own but in my opinion, the best kind of poke bowl is the one that’s a complete meal – served with rice, cooked and raw veggies, garnishes and drizzled with creamy spicy sauce.

The secret to a delicious poke bowl is a balance of flavors and textures. You’ll want something sweet (pineapple), something creamy (avocado), something spicy (Sriracha mayo), fresh raw veggies (carrots, onions), something cooked (corn, edamame), cooked rice, seafood (shrimp) and fun garnishes, such as pickled ginger, micro greens and nuts or wasabi peas.

INGREDIENT NOTES

This poke bowl combines cooled cooked ingredients (great way to use up leftovers!) with fresh fruit and veggies.

COOKED:

• Shrimp: I usually buy large wild caught raw shelled and deveined frozen shrimp which is the most versatile and relatively inexpensive. Just thaw the amount you need and boil in water until they turn pink.
• Rice: white or brown rice will work. I used leftover white rice.
• Corn & Shelled Edamame: I always have bags of frozen corn and edamame in my freezer. Just steam them right in the bag and let cool completely. You can also cook them in a skillet (separately) with a splash of water.

RAW:

• Micro greens: any micro greens or small sprouts will work for this recipe.
• Pineapple: fresh ripe pineapple cut into chunks is best.
• Carrots: I use my julienne peeler to create long thin strips of raw carrot but you can also shred it using a grater or a regular peeler.
• Onions: sweet onion such as vidalia is what you’ll want because it has a milder flavor than other kinds of onion.
• Avocado: for creamy texture and a dose of healthy fats.

GARNISHES:

• Pickled Ginger: it’s the kind of ginger served with sushi. You can get a jar in the international foods section at most grocery shops or online.
• Wasabi peas (optional): for extra crunch
• Furikake (optional): this Japanese seasoning is made with roasted seaweed, sesame seeds and spices. If you don’t have it, you can use crushed seaweed snacks and/or toasted sesame seeds (white, black or both).

WHAT’S IN A POKÉ BOWL SAUCE?

Good sauce is what brings the poke bowl flavors and textures together. There are several different options for a poke sauce, from a basic soy & sesame sauce to classic ponzu sauce to creamy mayo-based sauce.

For this Shrimp Poke Bowl I went with creamy Sriracha mayo that’s made with four ingredients and works very well with the shrimp pineapple combo.

Here’s what you’ll need to make it:

• Mayo: I like avocado oil mayo such as Sir Kensington’s but any mayo will work.
• Sriracha: the iconic hot sauce.
• Coconut Aminos (or Low-Sodium Soy Sauce): to add some umami flavor to the sauce.
• Mirin or Rice Vinegar: both are made with fermented rice. Mirin is sweetened Japanese cooking wine.

HOW TO MAKE SHRIMP POKE BOWL

Step 1: Prep the ingredients. Make sure your rice, corn, shelled edamame and shrimp are cooked and cold. Chop all the veggies and pineapple.

Step 2: Make the sauce. In a small bowl whisk together mayo, Sriracha, coconut aminos and rice vinegar until smooth. Set aside.

Step 3: Arrange your bowl. Place the rice, micro greens, pineapple chunks, shredded carrots, corn, edamame, onions, avocado slices and sushi ginger in a bowl. Then add cooked shrimp on top.

*Note: If you use a wide shallow bowl, it’s easy to place all the ingredients in separate sections so you can see them but if you don't have one, just use any bowl. You will end up mixing everything together anyway!

Step 4: Add the sauce and garnishes. Drizzle the bowl with spicy sriracha mayo sauce and sprinkle with crunchy wasabi peas and furikake (if using) or toasted sesame seeds.

STORAGE TIPS

This shrimp poke bowl is a perfect meal prep dish that you can make ahead. Just arrange all the ingredients in airtight containers, store in the fridge and use up within 4 days. It’s up to you if you want to add avocado and dress it right away or store the sauce and avocado separately and add to the bowl right before serving. It will be delicious either way.

SUBSTITUTIONS & VARIATIONS

• If you don’t have a specific veggie, edamame or pineapple, just skip it or swap for something similar. This bowl has so many ingredients, you can mix and match as you like.
• For a low-carb version swap regular rice with cauliflower rice or salad greens.
• If you don’t have fresh pineapple, fresh mango will also work well.
• For a vegan poke bowl, swap shrimp for cooked tofu and use vegan mayo in place of regular mayo.
• Julienned carrots can be swapped for different crunchy veggies such as cucumber or radishes.
• To make this poke bowl more fancy, use short grain rice and turn it into sticky sushi rice or just mix in a splash of mirin (or rice vinegar) to cold rice.
• For a gluten-free bowl, make sure to skip soy sauce and use coconut aminos or tamari.
• If you don’t like spicy food, replace Sriracha with lime juice in the sauce recipe.

FREQUENTLY ASKED QUESTIONS

Is poke bowl the same as sushi bowl?

They are similar. Poke bowl is Hawaiian and sushi (bowl) is Japanese. Both typically use raw fish and rice as the base. Think of a sushi bowl as deconstructed Japanese sushi. Poke bowl typically has more textures and toppings (creamy and crunchy, sweet and spicy, raw and cooked and so on).

Are poke bowls healthy?

Usually yes. This Shrimp Poke Bowl is a balanced meal with a ton of veggies, legumes, grains and shrimp. The variety of colors and ingredients makes it a great whole and nutritious meal.

Can I use something else than shrimp in this recipe?

Of course! Poké bowls are like salads – you can mix and match whatever ingredients you like. Try it with sushi grade raw (or cooked) cubed salmon or ahi tuna. Crisped up tofu or tempeh would also work well as a vegetarian version of the bowl.

How is poke pronounced?

I typically hear people pronounce it as “po-kee” but the correct Hawaiian pronunciation is “po-kay”. However you want to pronounce it, the bottom line is that it’s absolutely delicious!

Should it be spelled “poke” or “poké”?

It’s actually spelled “poke” (with no accent over “e”) but you may often see it spelled as “poké” on menus or in poke restaurant names to indicate how it’s pronounced (“po-kay”).

Can I use raw shrimp to make shrimp poke bowl?

No. Shrimp needs to be cooked to 145 degrees Fahrenheit to be safe to eat. If you want raw seafood in your poke bowl, opt for sushi grade tuna or salmon.

What is the best bowl for a poke bowl?

I like to use a bowl that’s wide and shallow, such as a pasta bowl, so that all ingredients can be displayed and visible. My bowl that you see in the pictures is from Home Goods but you can get similar bowls on Amazon.

OTHER IDEAS TO TRY

• Low Carb Sushi Bowl with Smoked Salmon
• Furikake Salmon Buddha Bowl
• Egg Roll in a Bowl {Keto, Paleo, Low-Carb}
• Tofu Fried Cauliflower Rice

If you try this Hawaiian Shrimp Poke Bowl, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

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Hawaiian Shrimp Poke Bowl

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★★★★★

5 from 15 reviews

• Author: Agnieszka
• Total Time: 15 minutes
• Yield: 2 servings 1x

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Description

Crunchy and creamy Hawaiian Shrimp Poke Bowl is made with tender cooked shrimp, sweet fresh pineapple, crunchy veggies, creamy avocado and drizzled with the best spicy mayo sauce. It’s a perfect lunch or dinner for all sushi flavors’ fans!

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Ingredients

Scale 1x2x3x

⅓ cup cooked rice
6 pieces shrimp, cooked
⅓ cup fresh pineapple
¼ cup yellow corn, cooked
¼ cup shredded carrot
a couple wasabi peas
2 tablespoons of thinly sliced sweet onion, such as vidalia
½ medium avocado, sliced
⅓ cup micro greens (or sprouts)
a couple pieces pickled ginger (sushi ginger)
½ teaspoon black sesame seeds or furikake seasoning

Creamy poke sauce

1 tablespoon Sriracha
1.5 tablespoon mayo
2 teaspoons coconut aminos or low sodium soy sauce
½ teaspoon mirin or rice vinegar

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Instructions

1. Make sure that all of the ingredients are cold. Shrimp, rice, edamame and corn should be cooked (or steamed) and cooled.
2. To make the sauce, whisk together mayo, Sriracha, coconut aminos (or soy sauce) and mirin (or rice vinegar) in a small bowl until smooth and creamy. Set aside.
3. Arrange rice, julienned carrots, sliced onion, corn, edamame, microgreens (or sprouts), avocado, pickled ginger and shrimp in a wide shallow bowl.
4. Drizzle with creamy spicy mayo sauce.
5. If using, sprinkle with furikake or toasted sesame seeds and add a couple wasabi peas.

Notes

• For the best presentation use a wide and shallow bowl, such as a pasta bowl.
• To save time, I recommend using frozen corn and edamame and steaming them right in the bag. Make sure they are completely cooled before assembling the bowl.
• Turn regular cooked rice into sushi rice or mix in a splash of mirin or rice vinegar for a more authentic version of a poke bowl.

• Prep Time: 15 minutes
• Category: lunch, dinner
• Cuisine: American, Hawaiian

Keywords: Hawaiian shrimp poke bowl, how to make poke bowl, shrimp sushi bowl