Shrimp Poke


Shrimp Poke

This Shrimp Poke recipe will get you started on the Poke trail. Easy, tasty and great for a Hawaiian PuPu (starter)!
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings you desire.
Course Appetizer
Cuisine Hawaiian
Prep Time 3 hours 45 minutes
Cook Time 35 minutes
Servings 4 people


  • 6 red radishes thinly sliced
  • 3/4 cup white wine vinegar
  • 3 tbsp sugar
  • 1 tsp red pepper flakes crushed
  • 2 tsp kosher salt plus more
  • 1 1/2 cups sushi rice (short grain)
  • 1 tbsp hijiki dried seaweed
  • 1 1/2 lbs. large shimp peeled and deveined
  • 1 shallot, medium finely chopped
  • 1/4 cup soy sauce
  • 1 tbsp gochujang (Korean hot pepper paste) plus 2 tsp
  • 4 tsp rice vinegar unseasoned
  • 1 tbsp fish sauce
  • 2 tsp honey
  • 1 tsp sesame oil (toasted)
  • 2 cups baby mizuna or arugula
  • 2 tsp sesame seeds toasted


  • Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt and 3/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool, Cover and chill at least 2 hours,
  • Meanwhile, rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.
  • Bring rice to a boil. Reduce heat to low, cover and cook until rice is tender, 18-22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork… keep warm.
  • Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10-12 minutes. Drain; set aside.
  • Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool Drain and pat dry; cut into 1/2" pieces. Set aside.
  • Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to oat. Cover, chill 1 hour. Taste and season with more salt if needed.
  • Divide rice among bowls and top with shrimp mixture, drained pickled radishes and mizuna or arugula. Sprinkle with sesame seeds.


Gochujang and hijiki seaweed and be found at Korean markets and online.
Do Ahead: Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead, cover and chill.

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