This poke bowl combines the delicate flavor of seared shrimp with the marine note of wakame, with lightly seasoned sushi rice, creamy avocado, and crunchy vegetables. The ponzu sauce and a drizzle of sesame oil provide balance and depth without weighing it down, while sesame seeds and pickled ginger complete the aromatic profile.
Ideal for those looking for a fresh, quick, and balanced preparation, the bowl focuses on simple ingredients and fast techniques to highlight textures and flavor contrasts in every bite.
Ingredients
- 200 g sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
- 300 g shrimp (peeled and cleaned, halved if large)
- 40 g dried wakame (rehydrated in warm water and well drained)
- 1 piece avocado (ripe but firm, sliced)
- 100 g shelled edamame (steamed or boiled and cooled)
- 1/2 piece cucumber (cut into julienne or thin slices)
- 2 stalks spring onion (thinly sliced for garnish)
- 50 g pickled ginger (gari) (thinly sliced to balance the taste)
- 3 tablespoons ponzu sauce (or tamari mixed with lemon juice for a sweeter version)
- 1 teaspoon sesame seed oil (toasted, for seasoning)
- 1 spoon sesame seeds (toasted, for garnish)
- 1 piece lime (juice to spray before serving)
- 1 teaspoon furikake (optional, for an extra umami touch)
Preparation
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1
Cook the sushi rice according to the instructions on the package; once cooked, transfer it to a large bowl and season with rice vinegar, a pinch of sugar, and salt. Let it cool covered.
Durata indicativa: 20 min
Tip: Use slightly colder water to stop cooking and gently stir the seasoning to avoid crushing the grains.
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2
Rehydrate the wakame in warm water for 5–7 minutes, then drain well and gently squeeze to remove excess water.
Durata indicativa: 7 min
Tip: Change the soaking water if the wakame is very salty; squeeze with your hands to avoid water residue in the bowl.
-
3
Heat a pan with a drizzle of neutral oil and sear the shrimp for 1–2 minutes per side until they turn pink and slightly golden; salt only at the end of cooking.
Durata indicativa: 6 min
Tip: Do not overcook them or they will become rubbery; for more flavor you can briefly marinate in ponzu and a pinch of grated ginger.
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4
Prepare the vegetables: slice the avocado, cut the cucumber, drain the edamame, and slice the spring onion. Arrange the ingredients ready for assembling.
Durata indicativa: 10 min
Tip: Keep the avocado slices thick to preserve creaminess; immediately spray a little lime to prevent oxidation.
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5
Assemble the poke bowls by spreading the rice on the bottom, add wakame, shrimp, avocado, cucumber, and edamame. Season with ponzu sauce, a drizzle of sesame oil, finish with sesame seeds, furikake, and pickled ginger.
Durata indicativa: 4 min
Tip: Serve immediately to enjoy the contrasts of temperature and texture; keep crunchy elements separate if preparing portions in advance.
Notes and Tips
Use slightly colder water to stop cooking and gently stir the seasoning to avoid crushing the grains.
Change the soaking water if the wakame is very salty; squeeze with your hands to avoid water residue in the bowl.
Do not overcook them or they will become rubbery; for more flavor you can briefly marinate in ponzu and a pinch of grated ginger.
Keep the avocado slices thick to preserve creaminess; immediately spray a little lime to prevent oxidation.
Serve immediately to enjoy the contrasts of temperature and texture; keep crunchy elements separate if preparing portions in advance.
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