Shrimp Poke Bowl

Mix the Japanese mayonnaise with the Sriracha sauce until you get a smooth, spicy sauce. Add the honey to the soy sauce in the quantities specified in the recipe for one serving and mix well.

In a small saucepan, combine the rinsed rice with 125 ml Water and ¹/₄ tsp Table salt. Bring to a boil, then cover with a lid and simmer over low heat for 15 minutes. (*Cook the rice according to the instructions on the package.)

Gently fold ¹/₂ tbsp Rice vinegar into the cooked rice and let it cool slightly to room temperature.

Heat ³/₄ tbsp Sunflower oil in a pan over medium-high heat, add the thawed peeled shrimps and ¹/₄ tsp Table salt, and sauté for 3 to 4 minutes until they turn pink and fully cooked.

In a small bowl, whisk together 20 gr Japanese mayonnaise and 5 ml Sriracha until smooth to create the spicy mayo.

Divide the seasoned rice evenly into two serving bowls as the base.

Arrange the cooked shrimps, sliced avocado, boiled edamame, shredded red cabbage, sliced cucumbers, thawed wakame, and 10 gr Marinated ginger in separate neat sections on top of the rice base.

Drizzle 15 ml Soy Sauce and the prepared spicy mayo over the bowls, then garnish with ³/₄ tsp Sesame seeds before serving.