Creamy Sriracha Shrimp Poke Bowls
These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, lemongrass corn, avocado and wontons!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 521kcal
- 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
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!
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