Soy & Togarashi Marinated Shrimp “Poke” Bowl
- Yield: 4 1x
Scale
Ingredients
- 24 pcs 31-40 ct Tail off Pacific White Shrimp, thawed
Marinade for shrimp :
- ¼ cup Japanese soy sauce
- 1/3 cup Mirin (or seasoned rice wine vinegar)
- 1 tsp Togarashi powder
Marinade for sweet potatoes:
- 3 cups Sweet potato, peeled, cut 1 cm dice
- ½ cup Vegetable oil
- 2 tbsps White miso
- 2 tbsps Maple syrup
- ¼ tsp Ground black pepper
Sauce:
- 1 Avocado, peeled and pit removed
- ¼ cup Cilantro leaves
- 1 Juice of 1 Lime
- ½ cup Buttermilk
- 1 tbsp Japanese soy sauce
- 1 tbsp Mirin
Garnish:
- 2 Pickled Serrano Chili’s, Sliced Thinly on bias
Instructions
- Combine marinade ingredients and to shrimp. Allow to marinate for at least 30 minutes
- Sweet Potato: Whisk together vegetable oil, miso, maple syrup, black pepper. Toss with cubes of sweet potato. Roast on parchment lined baking tray at 400 °F for approx. 20-25 minutes or when soft and caramelized. Set aside for service.
- Sauce: Combine avocado, cilantro, lime juice, soy, mirin, and buttermilk in a blender. Puree on high speed until smooth. (hand blender will suffice)
- Shrimp: in cast iron or non-stick skillet, sear shrimp 2-3 minutes over high heat until cooked through
- To plate: In large salad bowl, bed 1 cup of rice. 
Arrange in three piles on top of rice – ¼ cup sweet potato, 2 tbsps of drained edamame, and 6 marinated shrimp. 3 tbsp sauce drizzled across, and 1 tbsp sliced green onions sprinkled. Top with 6-8 slices of pickled red chili. Garnish with pinch of sesame seeds, few cilantro leaves, and approx. ½ sheet’s worth julienne nori. Serve.
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