Shrimp Poke Bowl Recipe (with Video)

For Sushi Rice
1. Rinse the rice until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. Add the water and the rinsed rice to a medium saucepot with a corresponding lid.
3. Bring the water to a boil over high heat, then reduce the temperature to a simmer and cover the pot. If the lid has a steam vent, cover it with a clean dishtowel.
4. Simmer the rice for 15-20 minutes, then turn off the heat and allow the rice to steam for 10 minutes.
5. Add the cooked rice to a bowl and season with rice vinegar. This will also prevent the rice from sticking together.
6. Allow the rice to cool to room temperature.
For Shrimp Poke Bowl
1. Prepare a medium pot with 1 inch of water. Place a steamer basket into the bowl and bring the water to a bowl.
2. Add the shrimp to the steamer basket and cover the pot. Steam the shrimp until fully cooked and opaque, about 2-3 minutes.
3. Transfer the shrimp to a plate or bowl, and allow the shrimp to cool to room temperature.
4. Combine the ginger, shoyu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.
5. Add the shrimp to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.
6. Serve the poke over the room temperature rice. Garnish with unagi sauce, edamame, green onion, kimchi, sesame seeds, and pickled ginger.
For Unagi Sauce
1. Combine the mirin, sugar, and sake in a small pot.
2. Heat the mixture over medium heat and whisk until all the sugar has dissolved.
3. Add the soy sauce and bring the sauce to a gentle simmer, while stirring periodically.
4. Continue cooking the sauce for 10-15 minutes, or until it has visibly thickened.
5. Allow the sauce to cool to room temperature before using.
6. Optionally, transfer the sauce to a squeeze bottle for easy application.