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.
Nutrition per serving may change if servings are adjusted.
¾ cup thinly sliced scallion greens
¼ cup reduced-sodium tamari
1½ tablespoons mirin
1½ tablespoons toasted (dark) sesame oil
1 tablespoon white sesame seeds
2 teaspoons grated fresh ginger
½ teaspoon crushed red pepper (optional)
12 ounces cooked shrimp, cut into ½-inch pieces
2 cups cooked brown rice
2 tablespoons rice vinegar
2 cups sliced cherry tomatoes
2 cups diced avocado
¼ cup chopped cilantro
¼ cup toasted black sesame seeds
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 ¾ cup shrimp, ½ cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.
460 calories;22 g fat(3 g sat); 10 g fiber; 40 g carbohydrates; 29 g protein; 10 mcg folate; 161 mg cholesterol; 4 g sugars; 0 g added sugars; 991 IU vitamin A; 22 mg vitamin C; 113 mg calcium; 3 mg iron; 861 mg sodium; 939 mg potassium
Vitamin C (37% daily value), Vitamin A (20% dv)