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Soy & Togarashi Marinated Shrimp “Poke” Bowl

  • Author: High Liner Foods
  • Yield: 4 1x


  • 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:

  1. 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


  • 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


  • 2 Pickled Serrano Chili’s, Sliced Thinly on bias  


  1. Combine marinade ingredients and to shrimp.  Allow to marinate for at least 30 minutes
  2. 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.  
  3. Sauce: Combine avocado, cilantro, lime juice, soy, mirin, and buttermilk in a blender. Puree on high speed until smooth. (hand blender will suffice)
  4. Shrimp: in cast iron or non-stick skillet, sear shrimp 2-3 minutes over high heat until cooked through
  5. 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.


High Liner Foodservice