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A large bowl with sections of cabbage, carrot, bell peppers, edamame, cucumber, radishes and shrimp served with a spicy sesame drizzle and garnished with sesame seeds, scallions and rice crackers.

Rainbow poke bowls with spicy sesame drizzle

3
Points®
Total Time
20 min
Prep
20 min
Serves
1
Difficulty
Easy
The closest thing we’ve seen to ROYGBIV in a bowl. And it works for a spectrum of seafood: Sushi-grade tuna or flaked cooked salmon can be swapped in for the shrimp. Wash, cut, and sort fresh produce as soon as you bring it home from the market. Then when the time comes to make a meal that leans on sliced, diced, or shredded veggies, you’re ready to go.

Ingredients

Cabbage (all varieties)

½ cup(s), chopped, purple, shredded

Carrots

½ cup(s), shredded

Bell pepper

½ cup(s), red, cut into thin strips

Shelled edamame

½ cup(s), cooked

Cucumber

½ cup(s), chopped

Radishes

¼ cup(s), sliced, quartered

Cooked fresh shrimp

6 large

Light mayonnaise

1 Tbsp

Sriracha chili sauce

1 tsp

Unseasoned rice vinegar

2 tsp

Toasted sesame oil

1 tsp

Fresh ginger

¼ tsp, peeled, finely chopped

Sesame seeds

½ tsp

Scallions

1 Tbsp, chopped

Rice crackers

6 item(s), crushed

Instructions

  1. In a large bowl or on a platter, arrange the cabbage, carrot, bell peppers, edamame, cucumber, radishes, and shrimp.
  2. In a small bowl, whisk the mayonnaise, sriracha, vinegar, oil, and ginger. Serve the dressing on the side or drizzle over the bowl. Garnish with the sesame seeds, scallion, and rice crackers.
  3. Serving size: 1 bowl

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