Rainbow poke bowls with spicy sesame drizzle
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Cabbage (all varieties)
½ cup(s), chopped, purple, shredded
Carrots
½ cup(s), shredded
Bell pepper
½ cup(s), red, cut into thin strips
Shelled edamame
½ cup(s), cooked
Cucumber
½ cup(s), chopped
Radishes
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
Scallions
1 Tbsp, chopped
Rice crackers
6 item(s), crushed
Instructions
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
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