Shrimp Poke Bowl

DF
GF

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 6 oz
    jasmine rice
  • 4 oz
    sriracha mayo
  • 2 oz
    avocado
  • 1 oz
    rice vinegar/mirin blend
  • 4 oz
    cucumber
  • 4 oz
    red cabbage
  • 2 oz
    radish
  • 1 oz
    ginger/garlic/sesame oil blend
  • 1 oz
    furikake
  • 2 oz
    edamame

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium saucepan with lid 

Colander 

Medium skillet

Medium bowl 

Plate 

cook along

INSTRUCTIONS

Prep

Trim ends from radishes, then halve (or quarter, if large) & thinly slice;

Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel first, if desired);

Remove skin, cut avocado into small bite size pieces;

Core & thinly slice cabbage.

1Cook Rice

In a small saucepan, combine rice, measured water, pinch of salt & bring to a boil over high heat. Reduce heat to low, cover & cook until rice is tender & water is absorbed, about 17 minutes. Keep covered until ready to serve.

2 Make Pickle

In a medium bowl add radishes, cucumbers, rice vinegar blend, toss to coat. Set pickled veggies aside until ready to serve.

3Cook Cabbage

Warm medium skillet over medium high heat. Add ginger/garlic sesame blend & cook for 30 seconds until fragrant. Add cabbage, cook until just tender, 3-5 minutes. Remove, set on plate & wipe skillet clean. 

4 Prep Shrimp

Rinse shrimp, then pat very dry. Cut each shrimp into thirds, season with salt & pepper.

5Cook Shrimp

Heat drizzle of olive oil in a medium skillet over medium-high. Add shrimp, cook, stirring, until opaque & cooked through, 2–3 minutes. Remove skillet from heat & stir in half of sriracha mayo. 

6Serve

Spoon rice into bowls, then top with shrimp, pickled veggies, edamame, cabbage & drizzle with remaining sauce, sprinkle with furikake. Enjoy!