{"@context":"https://schema.org","@type":"Recipe","name":"Poke Bowl with Shrimps and Japanese Mayonnaise","url":"https://chefnotes.com/en/recipes/poke-bowl-with-shrimps-and-japanese-mayonnaise","mainEntityOfPage":{"@type":"WebPage","@id":"https://chefnotes.com/en/recipes/poke-bowl-with-shrimps-and-japanese-mayonnaise"},"image":"https://chefnotes.b-cdn.net/recipes/1145701430912909313.1776865891318.jpg","description":"

Thaw the shrimp and pat them dry.
Heat a pan with a small amount of oil over high heat and sauté the shrimp for 1.5–2 minutes per side, until they turn pink.
Remove the shrimp from the heat and set aside.
Rinse the rice under cold water. Add it to a pot with water in a 1:1.5 ratio (rice:water) and a pinch of salt. Cook for 10–12 minutes, until the water is absorbed.
Remove from heat, cover, and let rest for 5 minutes.
Prepare the vegetables:

Cucumber – slice into thin half-moons
Carrots – grate or cut into julienne
Avocado – cut into cubes
Edamame – boil for 4–5 minutes. Add directly to boiling water without thawing.

In a bowl, mix the Japanese mayonnaise, soy sauce, and a little lemon juice. Add 5–10 ml of water if you want a thinner consistency.
Stir until smooth and creamy.
Divide the rice between bowls. Arrange the shrimp and vegetables on top. Drizzle generously with the sauce.

","recipeIngredient":["250 Carrots","300 Cucumbers","200 Avocado","75 Lemon","40 Fresh Onion","40 Soy Sauce","400 Basmati Rice","500 Frozen peeled shrimps","200 Edamame","240 Japanese mayonnaise"],"recipeYield":"4","recipeCuisine":"Japan","keywords":"Healthy, Main Course, Lunch, Dinner","datePublished":"2026-01-29T18:18:49.255+00:00","dateModified":"2026-05-19T19:50:00.389+00:00","prepTime":"PT20M","cookTime":"PT15M","author":{"@type":"Person","name":"chefnotes"}}