Shrimp Poke Bowl

Ingredients

1 cup water

1 teaspoon toasted sesame oil

½ cup basmati rice

¼ teaspoon salt

1 tablespoon rice vinegar

¼ cup peanuts

2 tablespoons sesame seeds

12 oz. -26 to 30 count shrimp, peeled, deveined, and thawed

¼ cup low sodium Tamari

2 tablespoons Mirin

1 teaspoon toasted sesame oil

2 teaspoons fresh ginger, grated

½ teaspoon red chili flakes

2 scallions, thinly sliced (whites and greens)

½ avocado cut into small cubes

2 -4 red radishes, cut into matchsticks

Directions

Bring water, sesame oil, rice and salt to a boil. Reduce heat to a simmer, cover and cook 15 minutes or until water is absorbed and rice is tender. Cool, then toss with rice vinegar. Divide between two serving bowls.

Heat a dry skillet and add sesame seeds and peanuts, toast stirring constantly until golden and fragrant. Do not burn. Set aside to cool.

In a skillet add thawed shrimp and enough water to cover.  Bring to a boil then turn off heat and let sit until shrimp turn pink and are cooked through. Rinse with cold water and then chop into bite sized pieces.

In a medium bowl, combine tamari, mirin, sesame oil, ginger, red chili flakes, and scallions.  Toss shrimp in sauce, let sit for 10 to 15 minutes, then divide between two serving bowls.

Place half of the avocado pieces in each bowl followed by radishes. Top with peanuts and sesame seeds and serve.