Hawaiian shrimp poke bowl

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Hawaiian shrimp poke bowl

Photo: Roberto Caruso

Love poke but worried about giving your kid raw fish? These bowls swap in cooked shrimp, so you get all the flavour without any of the concern.

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)



Nutrition (per serving)

Protein 35g, Carbohydrates 72g, Fat 15g, Fibre 10g, Sodium 1003mg.

Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.

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