Low FODMAP Shrimp Poke Bowl

Instructions

1. 1

   Prepare the Rice

   Cook the sushi rice according to the package instructions (e.g., using the absorption method). Once cooked, fluff with a fork and mix in the rice wine vinegar and sugar while still warm. Taste and adjust sugar if desired. Let the rice cool slightly.

2. 2

   Marinate and Cook the Shrimp

   In a small bowl, mix garlic-infused oil, tamari, grated ginger, sesame oil, and rice wine vinegar. Add the shrimp and toss to coat. Let marinate for 5–10 minutes. Heat a nonstick skillet over medium heat and cook the shrimp for 2–3 minutes per side until opaque and pink. Set aside.

3. 3

   Make the Citrus Mayo

   In a small bowl, whisk together mayonnaise, lime zest, and lime juice. Adjust lime juice to taste for a tangy flavor.

4. 4

   Prepare the Vegetables and Toppings

   Slice cucumbers, shred or ribbon carrots, thinly slice radishes, and dice the avocado. Cook the edamame according to package instructions and let it cool.

5. 5

   Assemble the Bowl

   Divide the sushi rice between two bowls. Arrange the cooked shrimp, cucumbers, carrots, radishes, avocado, and edamame on top of the rice. Garnish with nori strips, sesame seeds, and scallion greens.

6. 6

   Add the Finishing Touch

   Drizzle the citrus mayo over the bowl or serve it on the side for dipping. Add extra lime slices if desired.

7. 7

   Serve

   Serve immediately. This dish can be enjoyed warm or cold.