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Juicy shrimp smothered in tangy chili-mayo coating sits on fluffy sushi rice, paired with fresh crunchy veggies. This bright bowl takes inspiration from poke traditions while using cooked seafood for a filling yet refreshing meal that brings fancy restaurant taste right to your kitchen table.
I came up with this when I wanted those yummy poke shop flavors without leaving home. There's something magical about hot seasoned shrimp next to cool crunchy veggies that keeps me making this almost every week now.
Essential Elements
- Large shrimp: Go for 21-25 size per pound for the perfect bite chunks
- Short grain sushi rice: Gives you that must-have sticky feel
- Asian sweet chili sauce: Hits that sweet-spicy spot just right
- Fresh citrus: Grab juicy limes for that zingy kick
- Japanese mayonnaise: Makes your sauce wonderfully smooth
- Fresh produce: Look for crunchy cukes and snappy carrots
- Shelled edamame: Brings extra bite and protein
- Crispy fried shallots: That must-have crunchy topping
When you spring for good wild caught shrimp, the dish really steps up its game. Their natural sweetness comes through so much clearer in the final bowl.
Building Your Bowl
- Sauce Creation:
- Stir mayo till it's smooth. Slowly fold in sweet chili sauce. Drop in sriracha and squeeze lime juice. Pinch of salt to finish.
- Rice Preparation:
- Wash rice many times. Cook with lid on using the right amount of water. Let it sit untouched for the full time.
- Rice Seasoning:
- Warm up mirin slowly. Stir in sugar and salt until gone. Pour over hot rice and mix.
- Preparing Shrimp:
- Get water boiling. Toss in shrimp until just pink. Drain well and chop up.
- Dressing Shrimp:
- Mix hot shrimp chunks with sauce blend. Let sit a minute.
- Bowl Assembly:
- Start with rice on bottom. Add shrimp next. Arrange veggies around. Sprinkle toppings and drizzle extra sauce.
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The old-school way of fixing rice really does matter here. When you wash it right and add those seasonings, you get the perfect base for everything else.
Hot Meets Cold
What makes this bowl stand out is how warm and cool stuff works together. Rice that's cooled slightly won't make your veggies wilt but still gives you that nice temperature mix.
Nailing The Sauce
The sauce blends rich creaminess with sweet heat that hugs each shrimp perfectly. Always make extra so you can pour it all over your finished creation.
Make-Ahead Options
All parts keep well on their own. You can fix the sauce, cook shrimp, and slice veggies up to four days early. Just make the rice fresh when you're ready to eat.
Switching Things Up
Try brown rice or quinoa if you want more fiber. Toss in purple cabbage, sweet corn, or quickly blanched greens. You might even like adding chunks of mango or some crispy seaweed.
Serving Ideas
Put all ingredients out like a buffet when friends come over. Give folks different sauce choices. Round out your meal with a simple bowl of miso soup.
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This dish brings together the comforting feeling of homestyle cooking with clean, healthy stuff. You can change it up however you want and it always turns out great, making it something you'll want to cook again and again.
Frequently Asked Questions
- → Can I use precooked shrimp instead of fresh?
- Sure! Skip boiling, slice the shrimp smaller, and mix it with the sauce.
- → What can replace sushi rice?
- Use regular white or brown rice. It’s slightly different but tastes great too.
- → How do I make it less spicy?
- Reduce or skip the sriracha, and ease up on the sweet chili sauce to soften the spice.
- → Can I prep parts of this bowl ahead?
- You bet! Store rice, shrimp, and veggies separately in the fridge, then build your bowl when ready.
- → Is there a mayo-free sauce option?
- Greek yogurt works perfectly—it’s creamy with a nice tangy kick.