Shrimp poke bowl

Mise en place — set out in the order it goes in

1. 

   Shrimppeeled, patted dry, salt + baking sodaStep 1

2. 

   Spicy mayo

   • mayo
   • sriracha
   • sesame oil
   • lime

   Step 2

3. 

   Sushi ricemade ahead, body-warmStep 3

4. 

   Iced waterready before the shrimp turn pinkStep 5

5. 

   Dressingsoy · sesame oilStep 6

6. 

   Toppings

   • pickled ginger
   • green onion
   • sesame

   Step 7

Prep order — what happens when, and what overlaps

Make the sushi rice first — it needs about an hour including soaking and cooling to body temperature (see the sushi rice page).

Step by step

1. 

   1Dry-brine the shrimp

   15–30 min

   For this step

   • Large raw shrimp, peeled and deveined400 g
   • Kosher salt (dry brine)1 tsp
   • Baking soda¼ tsp

   • Pat the shrimp dry with paper towels.
   • Toss with the salt and baking soda and refrigerate 15–30 minutes. The salt seasons them; the baking soda gives them a snappier bite.

   

2. 

   2Spicy mayo

   3 min

   • Stir together:
     • japanese mayo (kewpie) 3 tbsp
     • sriracha 2–3 tsp
     • toasted sesame oil (mayo, optional) ½ tsp
     • lime juice (optional) 1 tsp
   • Taste and add more sriracha if you want it hotter.

   

3. 

   3Rice into the bowls

   3 min

   For this step

   • Sushi rice2 bowls

   Divide the sushi rice between two bowls — body-warm or room temperature, not hot.

4. 

   4Start the shrimp in cold water

   medium~8–10 min

   For this step

   • Water for poachingenough to cover the shrimp by 3 cm

   • Put the brined shrimp in a pot and cover with cold water by about 3 cm.
   • Heat over medium, stirring now and then so none sit on the hot bottom.

   

5. 

   5Lift them out the moment they turn pink

   medium~2 min

   For this step

   • Iced watera bowl

   • As the water gets hot (about 70 °C — steaming, far from boiling), the shrimp turn pink and opaque. They’re done at 60 °C in the thickest part.
   • Lift them straight into the iced water for a minute, then drain and pat dry.

   

6. 

   6Dress

   1 min

   • Toss the shrimp with:
     • soy sauce (dressing) 1 tbsp
     • toasted sesame oil (dressing) 1 tsp

   

7. 

   7Assemble

   ~4 min

   • Shrimp on the rice. Drizzle with spicy mayo.
   • Add:
     • pickled ginger (gari), store-bought 2 tbsp
     • green onion, thinly sliced (optional) 1
     • toasted sesame seeds (optional) 1 tsp