Photo of Rainbow Poke Bowls with Spicy Sesame Drizzle by WW

Rainbow Poke Bowls with Spicy Sesame Drizzle

Total Time
20 min
20 min
The closest thing we’ve seen to ROYGBIV in a bowl. And it works for a spectrum of seafood: Sushi-grade tuna or flaked cooked salmon can be swapped in for the shrimp. Wash, cut, and sort fresh produce as soon as you bring it home from the market. Then when the time comes to make a meal that leans on sliced, diced, or shredded veggies, you’re ready to go.


Uncooked cabbage (all varieties)

½ cup(s), chopped, purple, shredded


½ cup(s), shredded

Bell pepper(s)

½ cup(s), red, cut into thin strips

Edamame (shelled)

½ cup(s), cooked


½ cup(s), chopped

Fresh radish(es)

¼ cup(s), sliced, quartered

Cooked fresh shrimp

6 large

Light mayonnaise

1 Tbsp

Sriracha chili sauce

1 tsp

Unseasoned rice vinegar

2 tsp

Toasted sesame oil

1 tsp

Fresh ginger

¼ tsp, peeled, finely chopped

Sesame seeds

½ tsp

Uncooked scallion(s)

1 Tbsp, chopped

Rice cracker(s)

6 item(s), crushed


  1. In a large bowl or on a platter, arrange the cabbage, carrot, bell peppers, edamame, cucumber, radishes, and shrimp.
  2. In a small bowl, whisk the mayonnaise, sriracha, vinegar, oil, and ginger. Serve the dressing on the side or drizzle over the bowl. Garnish with the sesame seeds, scallion, and rice crackers.
  3. Serving size: 1 bowl