This Healthy Poke Bowl with shrimp and black rice combines bold flavors and contrasting textures in a refined-looking dish, designed for those seeking a healthy meal without sacrificing taste. The black rice, with its intense color and slightly nutty aroma, forms the base of the bowl; the shrimp are briefly sautéed and marinated with a lime vinaigrette and sesame oil for a fresh and aromatic note.
Crunchy vegetables like edamame, cucumber, and red cabbage add freshness and color, while avocado and sesame seeds complete the dish with balanced creaminess. Perfect for a light lunch or dinner, the recipe is designed to be replicated in meal-prep mode while maintaining flavor and texture.
Ingredients
- 180 g black rice (rinsed and cooked according to package instructions)
- 300 g peeled shrimp (fresh or thawed, cleaned and dried)
- 1 piece avocado (ripe but firm, sliced)
- 120 g shelled edamame (frozen, blanched 3-4 min and cooled)
- 1 piece cucumber (small, thinly sliced)
- 1 piece carrot (medium, julienned)
- 100 g red cabbage (finely chopped for color and crunch)
- 1 piece spring onion (only the white and light green part, thinly sliced)
- 3 tablespoons low sodium soy sauce (for the marinade)
- 1 spoon sesame oil (better toasted for aroma)
- 1 spoon lime juice (fresh, for the vinaigrette)
- 1 teaspoon fresh grated ginger (for the marinade)
- 1 teaspoon black sesame seeds (for garnish and crunch)
- 1 pinch salt (moderate, preferably sea salt)
- 1 pinch ground black pepper (to taste)
Preparation
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1
Cook the black rice in plenty of salted water following the times indicated on the package (about 20-25 minutes), drain it and let it rest covered to retain the heat.
Durata indicativa: 25 min
Tip: Rinse the rice under cold running water before cooking to remove excess starch.
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2
Prepare the marinade: in a bowl combine soy sauce, sesame oil, lime juice, and grated ginger. Mix until you get a homogeneous vinaigrette.
Durata indicativa: 5 min
Tip: Taste and adjust the lime or soy according to your preferred balance between acidity and saltiness.
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3
Season the shrimp with about half of the vinaigrette and let them marinate for 5-10 minutes. In the meantime, heat a non-stick pan with a drizzle of oil.
Durata indicativa: 10 min
Tip: Do not marinate the shrimp too long to avoid them becoming rubbery; 5-10 minutes is sufficient.
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4
Sauté the shrimp in a pan over medium-high heat for 1-2 minutes per side until just cooked and slightly caramelized.
Durata indicativa: 5 min
Tip: Cook the shrimp in a single layer to achieve even browning.
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5
Blanch the edamame for 3-4 minutes, cool them in ice water, and drain well. Prepare the sliced vegetables (cucumber, carrot, cabbage) and avocado slices at the time of assembly.
Durata indicativa: 8 min
Tip: Avocado oxidizes quickly: slice it at the last moment and lightly season with lime juice to slow oxidation.
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6
Assemble the bowls by placing a base of black rice, add shrimp, edamame, cucumber, carrot, red cabbage, avocado, and spring onion. Drizzle with the remaining vinaigrette and sprinkle with black sesame seeds.
Durata indicativa: 5 min
Tip: Play with colors and textures: arrange the ingredients in stripes or sections for a premium visual effect.
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7
Serve the warm-cold poke bowl immediately, accompanied by extra lime or a small bowl of soy sauce on the side.
Durata indicativa: 2 min
Tip: If preparing for takeout, keep the vinaigrette separate and add it only before eating.
Notes and Tips
Rinse the rice under cold running water before cooking to remove excess starch.
Taste and adjust the lime or soy according to your preferred balance between acidity and saltiness.
Do not marinate the shrimp too long to avoid them becoming rubbery; 5-10 minutes is sufficient.
Cook the shrimp in a single layer to achieve even browning.
Avocado oxidizes quickly: slice it at the last moment and lightly season with lime juice to slow oxidation.
Play with colors and textures: arrange the ingredients in stripes or sections for a premium visual effect.
If preparing for takeout, keep the vinaigrette separate and add it only before eating.
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