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.
1 1/2 cups
frozen raw peeled
finely grated fresh
, pitted, peeled and cut in thin wedges
, pitted, peeled and cubed (about 1 cup)
, or togarashi (optional)
- Cook rice according to package directions, omitting salt. Add 1 tsp soy sauce to the water.
- Whisk remaining 3 tsp soy sauce with honey and rice vinegar in a small bowl. Set dressing aside.
- Heat a large frying pan over medium-high. Add oil, shrimp and ginger. Stir-fry until shrimp are pink and cooked through, 3 to 4 min. Remove from heat and drizzle with 1 tbsp honey dressing.
- Remove rice from heat and stir in remaining dressing. Scoop into 4 bowls and top with shrimp, avocado, edamame, and mango. Sprinkle with nori and sesame seeds.
Nutrition (per serving)
- 35 g,
- 72 g,
- 15 g,
- 10 g,
- 1003 mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.