Packed with fiber-packed brown rice and piled high with plump sautéed shrimp, sweet imitation crab and plenty of veggies, our Shrimp Poke Bowl will satisfy your sushi cravings right at home. And because no sushi roll is complete without a little sauce, we drizzle each bowl with a sweet soy glaze and an impossibly easy spicy mayo you'll want to put on everything.
If you haven't already cook your rice and prep your veggies.
Heat a large skillet to a medium-high heat. While the pan heats, cut all the tails off the shrimp if you haven't already. Add one teaspoon of sesame oil. Season the shrimp with plenty of salt. Swirl the pan to evenly distribute the oil and add the shrimp. Cook for 1-2 minutes, flip and cook another 30 seconds until bright pink and cooked through. Remove the shrimp from the pan and set aside.
Add mayo, rice vinegar, sriracha, and remaining 1/2 teaspoon sesame oil to a small bowl, whisk to combine. Season with a little salt and pepper.
Spoon your spicy mayo in a small ziplock baggie. Snip the corner off with scissors.
Spoon some rice in the bottom of each bowl. Top with a handful of shrimp and some crab. Fill in with the with cucumber, avocado and edamame. Drizzle with soy glaze and spicy mayo. Sprinkle with sesame seeds.