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Tender shrimp bathed in sweet chili-mayo sauce rests on perfectly cooked sushi rice, accompanied by crisp fresh vegetables. This vibrant poke-inspired bowl delivers restaurant-quality flavors with the comfort of cooked seafood, creating a satisfying yet light meal.
This recipe was born from craving those fresh poke shop flavors at home. The contrast between the warm seasoned shrimp and cool crunchy vegetables creates an irresistible combination that has become a weekly staple.
Key Ingredients
- Large shrimp: Select 21-25 count per pound for ideal bite size pieces
- Short grain sushi rice: Creates the authentic sticky texture needed
- Asian sweet chili sauce: Provides perfect balance of sweet and heat
- Fresh citrus: Use ripe limes for bright acidity
- Japanese mayonnaise: Creates luxuriously creamy sauce
- Fresh produce: Choose firm cucumbers and crisp carrots
- Shelled edamame: Adds protein and texture
- Crispy fried shallots: Essential crunchy garnish
Using high-quality wild caught shrimp elevates this dish significantly. The natural sweetness really shines through in the final preparation.
Assembly Steps
- Sauce Base:
- Mix mayonnaise until smooth. Incorporate sweet chili sauce gradually. Add sriracha and lime juice. Season with salt.
- Rice Method:
- Rinse rice thoroughly. Cook covered with proper water ratio. Steam undisturbed for specified time.
- Rice Flavoring:
- Heat mirin gently. Dissolve sugar and salt. Mix into hot rice.
- Cooking Shrimp:
- Boil water. Cook shrimp just until pink. Drain and chop.
- Finishing Shrimp:
- Coat warm shrimp pieces with sauce mixture. Rest briefly.
- Final Construction:
- Layer rice base. Position shrimp. Add vegetables. Top with garnishes and extra sauce.
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Traditional rice preparation techniques make a noticeable difference. Proper rinsing and seasoning creates the ideal foundation for this bowl.
Temperature Balance
The interplay of warm and cool elements makes this bowl special. Slightly cooled rice prevents wilting while maintaining temperature contrast with fresh vegetables.
Sauce Perfection
The sauce combines rich creaminess with sweet-spicy notes, coating each shrimp perfectly. Extra sauce allows for generous drizzling over the completed dish.
Advance Preparation
Components store well separately. Prepare sauce, cook shrimp, and cut vegetables up to four days ahead. Rice tastes best made fresh.
Recipe Adaptations
Substitute brown rice or quinoa for added fiber. Experiment with red cabbage, sweet corn, or blanched green vegetables. Consider adding tropical fruits or seaweed garnishes.
Presentation Options
Set up ingredients buffet-style for gatherings. Offer multiple sauce choices. Complete the meal with traditional miso soup.
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This recipe combines the satisfaction of comfort food with fresh, healthy ingredients. Its adaptable nature and reliable results make it an essential addition to any cooking repertoire.
Frequently Asked Questions
- → Can I use cooked shrimp instead of fresh?
- Absolutely! Skip the boiling step and just cut the shrimp into smaller pieces before mixing it with the sauce.
- → What’s a good swap for sushi rice?
- If sushi rice isn’t available, try white or brown rice as substitutes. The texture will differ slightly but still works well.
- → How can I tone down the spice in this recipe?
- To make it less spicy, just use less sriracha or leave it out, and reduce the sweet chili sauce for a milder flavor.
- → Can I prep this meal ahead of time?
- Yes! Keep the shrimp, rice, and vegetables stored separately in the fridge, and assemble the bowls just before eating.
- → What can I use instead of mayo for a lighter sauce?
- Greek yogurt is a great option—it’s tangier but still gives the sauce a creamy consistency.