This Poke Shrimp and Mango Bowl combines the sweetness of ripe mango with the delicacy of sautéed shrimp, on a bed of fragrant rice and crunchy vegetables. Designed for the summer mood, the recipe plays on contrasts of textures and a slightly spicy sauce that enhances the ingredients without overpowering them.
Perfect for those looking for a fresh and refined dish, suitable for light lunches or informal dinners but with a premium look: bowls with vivid colors, harmony of flavors, and a presentation that invites sharing. Ideal to customize and serve in quality delivery trays or on the table with friends.
Ingredients
- 200 g sushi rice (washed and cooked according to the manufacturer's instructions)
- 300 g shrimp (peeled and cleaned, preferably fresh pink shrimp or thawed frozen ones)
- 1 pcs mango (ripe but firm, cut into cubes)
- 1 pcs avocado (ripe, sliced or diced)
- 120 g edamame (shelled, cooked, and cooled)
- 1/2 pcs cucumber (cut into rounds or julienne, preferably English cucumber)
- 4 pcs radishes (thinly sliced for crunch and color)
- 2 pcs spring onions (only the green part, sliced into rounds)
- 1 spoon toasted sesame seeds (mixed white and black for contrast)
- 2 tablespoons soy sauce (use tamari if you want gluten-free)
- 1 spoon sesame oil (toasted aroma, use sparingly to avoid overpowering the flavors)
- 1 spoon lime juice (fresh, to marinate the shrimp and season the rice)
- 1 teaspoon mirin (optional, adds a sweet note to the dressing)
- 2 tablespoons mayonnaise (mixed with sriracha for a spicy cream (can be replaced with Greek yogurt))
- 1 teaspoon nori seaweed flakes (for garnish)
- 30 g pickled ginger (optional, to cleanse the palate)
Preparation
-
1
Cook the sushi rice according to the recommended method: rinse, cook, and let it rest with a splash of rice vinegar to lightly perfume it.
Durata indicativa: 20 min
Tip: Cool the rice by spreading it out on a wide bowl: this helps it absorb the dressing better and stay fluffy.
-
2
Prepare the marinade for the shrimp by mixing lime juice, soy sauce, mirin, and a drizzle of sesame oil; let the shrimp rest for 5-10 minutes.
Durata indicativa: 10 min
Tip: Do not marinate the shrimp for too long to avoid them becoming rubbery.
-
3
Sauté the shrimp in a hot pan for 2-3 minutes per side until just cooked, then transfer them to paper towels and let cool slightly.
Durata indicativa: 6 min
Tip: Cook over high heat to achieve a slight caramelization without drying out the shrimp.
-
4
Prepare the spicy cream by mixing mayonnaise and sriracha to taste; adjust the amount of sriracha according to the desired level of spiciness.
Durata indicativa: 3 min
Tip: For a lighter version, use Greek yogurt instead of mayonnaise.
-
5
Cut mango, avocado, cucumber, and radishes into regular pieces and have the edamame and sliced spring onions ready.
Durata indicativa: 7 min
Tip: Regular cuts improve presentation and make it easier to eat the poke with a fork or chopsticks.
-
6
Assemble the bowls by distributing the rice, then place shrimp, mango, avocado, edamame, and vegetables in portions, drizzle with spicy cream, and finish with sesame seeds and nori flakes.
Durata indicativa: 5 min
Tip: Alternate colors for an aesthetic effect: visual contrast enhances the perception of quality.
-
7
Adjust salt and pepper if necessary and serve immediately with lime wedges and pickled ginger on the side.
Durata indicativa: 2 min
Tip: Serve the poke immediately after assembling to maintain the freshness of the ingredients.
Notes and Tips
Cool the rice by spreading it out on a wide bowl: this helps it absorb the dressing better and stay fluffy.
Do not marinate the shrimp for too long to avoid them becoming rubbery.
Cook over high heat to achieve a slight caramelization without drying out the shrimp.
For a lighter version, use Greek yogurt instead of mayonnaise.
Regular cuts improve presentation and make it easier to eat the poke with a fork or chopsticks.
Alternate colors for an aesthetic effect: visual contrast enhances the perception of quality.
Serve the poke immediately after assembling to maintain the freshness of the ingredients.
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