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. Source: EatingWell Magazine, July/August 2018

Julia Clancy
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 22.1 g total fat; 3.2 g saturated fat; 161 mg cholesterol; 861 mg sodium. 939 mg potassium; 40.2 g carbohydrates; 9.9 g fiber; 4 g sugar; 28.9 g protein; 991 IU vitamin a iu; 22 mg vitamin c; 10 mcg folate; 113 mg calcium; 3 mg iron; 145 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
07/29/2018
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