Meal Prep Poke Bowls

Poke Bowls - probably one of the few recipes where I'll be upset if you follow the directions exactly. A collection of raw fresh chopped fruits and veggies, usually topped with fresh raw sushi-grade fish. But we're trying to do meal prep, and I wouldn't trust raw fish in the fridge all week!

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Nothing makes me feel more accomplished than putting together something that you expect to find in a restaurant, in both flavour and presentation. The ingredient list might seem daunting at first, but everything moves quickly once you get started and comes together in no time at all. And the best part is the versatility - can't find something on the list or don't like an ingredient? Swap it out with whatever you feel like! If you come out with a winning combination, share it with everybody in the comments below.

You should be able to find everything on this list in your local grocery store, except the nori packs might throw you for a loop. If you don't find success, you can get some delivered straight to your door.

This recipe uses my homemade spicy mayo, and homemade chili paste. Try making some yourself, or substitute with retail for now but promise me you'll try making your own at least once!

Ingredients

• 1 lbs shrimp - I use pre-cooked, pre-cleaned for ease of use, but anything goes. Substitute with extra-firm tofu for a vegetarian option.

• 3 tbsp honey

• 3 tbsp tamari or soy sauce

• 1 tsp roasted sesame oil

• 1 tsp rice vinegar

• 1 tsp homemade chili paste or chili flake

• 3 cloves of garlic, minced

• 0.5 inch piece of ginger, grated

• 2 tsp peanut oil

• 2 cups of short-grain rice

• 3 tbsp rice vinegar

• 1 brown sugar cube - feel free to substitute honey or alternative

• 1 tsp salt

• 4 Nori seaweed snack sheets (Everything below can be swapped for whatever comparable fruit/vegetable you want)

• 1 cup edamame beans

• 2 carrots

• 4 medium radish

• 1 cucumber

• 1 large mango

• 5 avocado

• 1 cup fresh pea shoots (garnish, optional)

• 1 tbsp fresh homemade spicy mayo (garnish, can swap out for normal mayo)

• 2 tbsp toasted sesame seeds (garnish, optional)

Directions

• Combine honey, tamari, sesame oil, chili paste, vinegar, minced garlic, and grated ginger in a large bowl and mix thoroughly.

• Clean and peel your shrimp (or chop your tofu), and combine with the seasoning. Leave to marinate for 30 minutes, up to a few hours in the fridge.

• On a large saucepan seasoned with peanut oil or equivalent on medium heat, add your shrimp (or tofu) in a single layer. You won't get the char you're looking for if the pan is overcrowded, so go slow and plan for a few batches. Fry until golden and crispy on both sides, usually 2-3 minutes per side.

• Cook your rice in a rice cooker or pot according to the package directions.

• Pour the rice vinegar in a small mixing bowl and add the sugar cube and salt, and mix until combined.

• When the rice cooks and cools, spread on a large sheet or large mixing bowl. Crush and spread the Nori sheets, and distribute the vinegar mix over the rice (you can pour the vinegar over the back of a mixing spoon to distribute more evenly). Gently fold the rice - careful not to crush the grains - until the nori and vinegar are evenly spread throughout.

• Chop your fruits and vegetables into bite-sized pieces.

• Add your rice, fruits, and vegetables to a bowl (or meal prep container).

• Garnish with fresh pea shoots, then add a drizzle of fresh spicy mayo, and top with a sprinkle of toasted sesame seeds. Enjoy!

Want to see this recipe in action? Check out the meal prep poke bowl walkthrough video below!