Step 1

Cut the fresh vegetables 1-2 days ahead of time. Note that the avocado may turn brown and unsightly so would be best to cut them right before eating.

Step 2

Cook the shrimp by poaching (or grilling.) They're done when they turn slightly opaque and have curled slightly. Mix the sauce ingredients well in a small bowl till the shrimp are well-coated. S

Step 3

Store the veggies and shrimp in separate airtight containers in the fridge.

Step 4

Cook the rice as per normal. I cook mine in a rice cooker, and recommend adding some dried kelp for extra flavor. For more detailed instructions on cooking sushi rice, click here. (Seasoning the rice as per that recipe will give the poke bowl rice a nice Japanese sweet-sour taste but is optional. Hence, I've not included the salt and sugar required for seasoning in the ingredients list above.)

Step 5

Scoop the rice first, then arrange the veggies, followed by the creamy shrimp. You can drizzle on more sauce on if you like.

Step 6

Optional garnish: sprinkle on some furikake, sesame seeds, springs onions, cilantro, sliced chili peppers etc.