Hawaiian shrimp poke bowl

Ingredients

• 1 1/2 cups short-grain brown rice

• 4 tsp soy sauce, divided

• 1 tbsp honey

• 1 tbsp unseasoned rice vinegar

• 1 tbsp canola oil

• 340-g bag frozen raw peeled shrimp, thawed

• 1 tbsp finely grated fresh ginger

• 1 ripe avocado, pitted, peeled and cut in thin wedges

• 1 cup frozen shelled edamame, thawed

• 1 mango, pitted, peeled and cubed (about 1 cup)

• 1/4 cup thinly sliced nori (seaweed), (optional)

• 1 tbsp toasted sesame seeds, or togarashi (optional)