Hawaiian Shrimp Poke Bowl

4.95 from 17 votes

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!

Prep Time15

Total Time15

Course: dinner, lunch

Cuisine: American, Hawaiian

Servings: servings

Calories: 336kcal

Author: Agnieszka

Ingredients

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

Instructions

Make sure that all of the ingredients are cold. Shrimp, rice, edamame and corn should be cooked (or steamed) and cooled.
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.
Arrange rice, julienned carrots, sliced onion, corn, edamame, microgreens (or sprouts), avocado, pickled ginger and shrimp in a wide shallow bowl.
Drizzle with creamy spicy mayo sauce.
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.

Nutrition