Poke (pronounced poh-kay) means to “slice or cut” in Hawaiian and traditionally it refers to chunks of raw, marinated fish which is tossed over rice. Try this Epicure version with succulent shrimp for a kid-friendly option for the whole family to enjoy. But if you’re a fan of sushi-grade raw fish, switch it up and make it your way! Our creamy, tangy, sweet ‘n salty dressing takes this dish to the next level, and best of all, you can make it at home for a fraction of the cost of restaurants.
This is a perfectly balanced plate.
1⁄4 cup mayonnaise
2 cups + 1 tbsp water, divided
1 tbsp + 2 tsp low-sodium soy sauce, divided
1 cup white rice
1 tbsp rice vinegar
1 tsp sesame oil
1⁄2 lb (225 g) peeled, cooked shrimp
1⁄2 English cucumber
1⁄4 small purple cabbage
2 cups frozen shelled edamame, defrosted
1 cup mango chunks
Toppings (optional): Poke Bowl Topper, sliced avocado
- For dressing: In Prep Bowl, whisk together mayonnaise, 3 tbsp dressing mix, 1 tbsp water, and 2 tsp soy sauce. Set aside.
- In Round or Multipurpose Steamer, combine rice and 2 cups water. Top with tray; microwave uncovered on high for 16–18 min, or until tender.
- Meanwhile, in 4-Cup Prep Bowl, whisk together remaining dressing mix, remaining soy sauce, rice vinegar, and sesame oil. Add shrimp and stir to coat.
- Slice cucumber into rounds and thinly slice cabbage. You should have about 2 cups of each.
- Spoon rice into four bowls; top with shrimp, veggies, edamame, mango, and reserved dressing. Add additional toppings, if desired.