Shrimp Poke Bowl with Kim Chee Base and Cucumber

Name: Shrimp Poke Bowl with Kim Chee Base and Cucumber
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Hawaiian
Ingredients: 700 g, thawed if frozen Pre-cooked shelled jumbo shrimp; 1 medium, thinly sliced Maui onion; 2, thinly sliced Japanese cucumbers; 2 tbsp Japanese rice wine vinegar; 6 oz Kim chee base; 3 stalks, chopped Green onions; 500 g Cooked rice

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Pre-cooked shrimp make this bowl easy, while kim chee base, cucumber and Maui onion push it toward a punchier, more pickled style of poke.

Serves: 4 people

Preparation time: 25 min

Ingredients

Pre-cooked shelled jumbo shrimp – 700 g, thawed if frozen
Maui onion – 1 medium, thinly sliced
Japanese cucumbers – 2, thinly sliced
Japanese rice wine vinegar – 2 tbsp
Kim chee base – 6 oz
Green onions – 3 stalks, chopped
Cooked rice – 500 g

Method

STEP 1
Pat the shrimp dry and cut very large pieces into two so the bowl eats more evenly. Put them in a large bowl with the sliced onion and cucumber.
STEP 2
Add the rice wine vinegar, kim chee base and green onions and toss well. The mixture should taste lively and a little tangy rather than heavy.
STEP 3
Chill the shrimp poke for 20 minutes so the cucumber and onion absorb the dressing.
STEP 4
Serve over rice. Because the shrimp are already cooked, this bowl is especially good for make-ahead lunches.