Shrimp-Avocado Poke Bowl

Ingredients

• Soy sauce

  Low sodium, Shoyu

  1 tsp or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Jasmine Rice

  Compliments

  ¼ cup or 47g

• Edamame

  Frozen, prepared

  ½ cup or 78g

• Shrimp

  Crustaceans, mixed species, raw

  5 oz or 142g

Directions

1. Prepare rice as per package directions to yield 2 cups cooked.
2. Cut shrimp into into 1/2-inch cubes. Toss with 1 teaspoon each of low-sodium soy sauce, sambal olek, toasted sesame oil and freshly grated ginger. Add a generous pinch of kosher salt, cover and refrigerate for 2 hours.
3. Put a 1/2 a cup of warm, cooked white or brown rice and top with some of the marinated shrimp. Top each with some thinly sliced scallion and a ¼ of a sliced avocado. Sprinkle with toasted sesame seeds and enjoy!