Creamy Sriracha Shrimp Poke Bowls
These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, sriracha, lemongrass corn and plump shrimp.
Servings: 4 servings
Calories: 521kcal
Ingredients
- 1 lb cooked shrimp
- 1 sheet nori, cut into strips
- 1 avocado, sliced
- 1 package seaweed salad
- 1/2 red pepper, diced
- 1/2 cup red cabbage, thinly sliced
- 1/3 cup cilantro, finely chopped
- 2 tbsp sesame seeds
- 2 tbsp wonton strips
Sushi Rice
- 1 cup cooked sushi rice (about 1/2 cup dry - see package for water amount, usually 1 1/2 cups)
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
Creamy Sriracha Sauce
- 1 tbsp sriracha
- 1/2 cup sour cream
Lemongrass corn
- 1/2 cup corn
- 1/2 stalk lemongrass, thinly sliced
- 1 clove garlic, minced
- 1 tbsp soy sauce
Instructions
- Cook sushi rice in a rice cooker or according to package directions. When finished cooking, add sugar and rice vinegar, tossing to coat.
- Mix creamy sriracha sauce together and toss shrimp in it (can be precooked shrimp or defrost frozen raw shrimp and boil in water for 2-3 min). Meanwhile, stir fry corn, soy sauce, garlic and lemongrass over med-high heat for 5-6 min until cooked through.
- Add sushi rice to each bowl, then shrimp and all other toppings. Mix together and enjoy!
Notes
Swap out the veggies for whatever you’re craving or have on hand.
Use pre-cooked shrimp or boil defrosted raw shrimp in water for 2-3 minutes.
Make a low-calorie sriracha sauce using sriracha and light mayo or plain Greek yogurt.
Store any leftovers in the fridge for up to 3 days.
Freeze the sushi rice for up to 12 months. Defrost in the fridge then assemble your bowls fresh.
Nutrition
Calories: 521kcal | Carbohydrates: 61g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 301mg | Sodium: 1297mg | Potassium: 563mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1023IU | Vitamin C: 40mg | Calcium: 262mg | Iron: 5mg