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!
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!
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