Shrimp Poké Bowl with Avocado
with sriracha mayo & furikake | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Do you want to make a poké bowl yourself? With this recipe, it's a breeze! You'll complete the bowl with sriracha mayo, avocado, shrimp, sweet-and-sour slaw mix and furikake.
Tags:
Recipe
Allergens:
Mosterd
•Soja
•Ei
•Gluten
•Tarwe
•Sesamzaad
•Schaaldieren
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Sushi rice
1 piece
Avocado
1 piece
Persian cucumber
100 g
Slaw mix
50 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
1 sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
160 g
Shrimp
(Contains: Schaaldieren)
Not included in your delivery
2 tablespoon
White balsamic vinegar
2 teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2588 kJ
Calories619 kcal
Fat27.3 g
Saturated Fat3.2 g
Carbohydrate71.3 g
Sugar11.6 g
Dietary Fiber3.8 g
Protein18.9 g
Salt1.3 g
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
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Boil 350ml of water with a pinch of salt in a pot or saucepan, then cook the sushi rice for 12 – 15 minutes over low heat.
- Turn the heat off when finished then cover the pan and set aside until serving.
- Cut the avocado in half, remove the pit and skin and slice the flesh.
- Dice the cucumber.
2
- In a bowl, combine 1 tbsp of white balsamic vinegar with 1 tsp of sugar.
- Transfer the slaw mix to the bowl and season to taste with salt and pepper. Toss well to combine. Set aside until serving, stirring now and again.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
- Fry the shrimp for 2 - 3 minutes until done, then remove from the pan and set aside.
3
- Fluff through the rice with a fork and stir in the rest of the white balsamic vinegar and sugar.
- Serve the rice in bowls and top with the shrimp, cucumber, avocado and slaw.
- Drizzle over the sriracha mayo and garnish with the furikake.
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