SHRIMP POKE

Ingredients

• Onions

  Young green, tops only

  13g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Mirin Rice Cooking Wine

  Eden

  ⅜ Tbsp or 6g

• Sesame oil

  Salad or cooking

  ⅜ tbsp or 5g

• Sesame seeds

  Seeds, whole, dried

  ¼ tbsp or 2g

• Ginger root

  Raw

  ½ tsp or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  60g

• Brown rice

  Medium-grain, cooked

  ½ cup or 98g

• Rice wine vinegar

  ½ tbsp or 7g

• Parsley

  Raw

  1 tbsp or 4g

• Avocados

  Raw, All commercial varieties

  38g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  30g

• Tomatoes

  Red, ripe, raw, year round average

  60g

Directions

1. Whisk Scallion Greens, Tamari, Mirin, Oil, White Sesame Seeds, Ginger And Crushed Red Pepper, If Using, In A Medium Bowl. Set Aside The Sauce In A Small Bowl. Add Shrimp To The Sauce In The Medium Bowl And Gently Toss To Coat.
2. Combine Rice And Vinegar In A Large Bowl and Top Each With Shrimp, Tomatoes, Avocado, Cilantro And Black Sesame Seeds. Drizzle With The Reserved Sauce And Serve.