Poke Bowl with Spicy Shrimp

ricardocuisine.com

Kelly Daigle-Blanchet

subheading: Rice:

1 ½ cups (320 g) Calrose rice (sushi rice)

1 ¾ cups (430 ml) water

½ tsp salt

subheading: Shrimp:

¾ lb (340 g) small cooked shrimp (61 to 70), deveined, tail removed and patted dry

2 tbsp (30 ml) soy sauce

2 tsp (10 ml) rice vinegar

2 tsp (10 ml) toasted sesame oil

2 tsp toasted black or white sesame seeds (or a mix of both colours)

subheading: Bowl:

2 cups (120 g) iceberg lettuce, thinly sliced

2 Lebanese cucumbers, julienned

1 mango, cut into strips

Spicy mayonnaise, to taste

Store-bought ready to serve tempura, to taste

Toasted black or white sesame seeds (or a mix of both colours), to taste

Select all

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