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Creamy Sriracha Shrimp Poke Bowls
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5 from 1 vote

Creamy Sriracha Shrimp Poke Bowls

These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Grain Bowl
Cuisine: Asian-Inspired
Servings: 2 bowls

Ingredients

  • 30 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!