Not a fan of raw fish? No problem--this poke (pronounced poke-ay) recipe substitutes cooked peeled shrimp instead. This fast, veggie-loaded dish includes seasoned brown rice for a hearty boost of fiber.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


Ingredient Checklist


Instructions Checklist
  • Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.

  • Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.

Nutrition Facts

460 calories; protein 28.9g 58% DV; carbohydrates 40.2g 13% DV; exchange other carbs 2.5; dietary fiber 9.9g 40% DV; sugars 4.5g; fat 22.1g 34% DV; saturated fat 3.2g 16% DV; cholesterol 160.7mg 54% DV; vitamin a iu 991.1IU 20% DV; vitamin c 21.5mg 36% DV; folate 9.9mcg 3% DV; calcium 113.2mg 11% DV; iron 3.2mg 18% DV; magnesium 145.1mg 52% DV; potassium 939.3mg 26% DV; sodium 860.6mg 34% DV.

Reviews (1)

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Rating: 5 stars
I will definitely make this again. I changed it a little. Didn't have mirin so substituted a little moscato and I added more green onion. It was a hit. Can't go wrong with Tamari toasted sesame oil and ginger. Read More