Shrimp Cocktail Fusion Poké Bowl
with avocado, edamame & cucumber ribbons4.5(317)
Calories
:
799 kcalProtein
:
30.2g proteinDifficulty
:
EasyEat Me First
Allergens:
- Schaaldieren
- Mosterd
- Ei
- Soja
- Sesamzaad
In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix add a complex, smoky flavour to this dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Shrimp
(Contains: Schaaldieren)
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
75 g
Sushi rice
½ piece
Avocado
5 g
Fresh dill & chives
½ piece
Orange
⅓ piece
Persian cucumber
50 g
Edamame
(Contains: Soja)
½ sachet(s)
BBQ spice rub
¼ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
¼ teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3344 kJ
Calories799 kcal
Fat38.5 g
Saturated Fat5.2 g
Carbohydrate78.8 g
Sugar18.3 g
Dietary Fiber4.1 g
Protein30.2 g
Salt1.7 g
Potassium394.4 mg
Calcium22.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Peeler or Cheese Slicer
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount).
- Add the sushi rice and then reduce the heat to low.
- Cover with the lid and allow to cook for 12 - 14 minutes, then turn off the heat and allow to stand until serving, still covered.
2
- Meanwhile, use a peeler or cheese slicer to shave the cucumber into thin ribbons.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Finely chop the fresh herbs.
- Dice half of the orange and then juice the rest.
3
- Heat a drizzle of olive oil in a frying pan over high heat and fry the shrimp with the BBQ spice rub* for 2 minutes.
- Deglaze with 1 tbsp orange juice per person, then stir in the honey and the flour.
- Allow to reduce for 1 minute, then season to taste with salt and pepper.
- Stir the white wine vinegar and the sugar into the sushi rice.
*Take care, this ingredient is spicy! Use as preferred.
4
- In a small bowl, combine the cocktail sauce with 0.5 tbsp water per person.
- Serve the sushi rice in bowls or deep plates. Top with the avocado, edamame, diced orange, cucumber ribbons and shrimp.
- Drizzle with the cooking juices and then with the cocktail sauce. Garnish with the sesame seeds and the fresh herbs.
