Shrimp Cocktail Fusion Poké Bowl
with avocado, edamame & cucumber ribbons
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
