Shrimp Poke

Rinse the jasmine rice several times in cold water until the water runs clear - this removes excess starch and prevents the grains from sticking.

Place the rinsed rice in a small pot and add water in a ratio of about 1 part rice : 1.25-1.5 parts water and a pinch of salt. Bring the water to a boil over medium heat.

Once the water is boiling, stir once, reduce the heat to the lowest setting, cover the pot, and cook for 10-12 minutes without lifting the lid, until the water is fully absorbed and the grains are tender.

After cooking, remove the pot from the heat and let the rice rest for another 5 minutes with the lid on. Fluff the rice with a fork so the grains separate and allow it to cool to a temperature suitable for bowls.

Pat the raw shrimp dry with paper towels. halve larger pieces if needed, and leave smaller ones whole. Dry shrimp absorb the marinade better and sear more evenly.

In a bowl, combine soy sauce, lime juice, sesame oil, finely grated garlic, ground ginger, and the finely chopped green part of the spring onion. The marinade should be smooth and balanced between salty, acidic, and mildly spicy flavors.

Toss the shrimp with the marinade so they are evenly coated and let them sit for 5-10 minutes - a short rest adds flavor, but longer can change the shrimp's texture.

Heat a little sesame oil in a pan over medium-high heat. Place the shrimp in a single layer (do not overcrowd. cook in batches) and sear for 1-2 minutes on one side, then flip and cook another 1-2 minutes, until the shrimp are opaque and pink. Do not overcook to keep them juicy. Set the cooked shrimp aside to rest briefly.

Wash the cucumber, peel if desired, then slice into thin half-moons (about 2-3 mm). If the cucumber has large seeds, scoop them out with a spoon before slicing to keep the bowl's texture pleasant.

Peel the carrot and either coarsely grate it or slice into thin julienne strips using a peeler or mandoline - thin strips soften quickly and mix well with the rice.

Halve the avocado, remove the pit, scoop out the flesh with a spoon, and slice or cube just before serving to prevent browning. you can lightly drizzle the slices with lime juice for extra freshness.

If using edamame, drain and briefly cook according to package instructions (usually 3-4 minutes), then transfer immediately to ice water to preserve color and crispness. if using pods, shell them before serving.

Trim the red cabbage, remove the tough core, spread the leaves, and slice into very thin strips (about 2-3 mm). For a softer texture, lightly salt the strips and massage them by hand for about 3-5 minutes, then squeeze out excess juice - this makes the cabbage milder and less crunchy in the bowl.

For the dressing, combine mayonnaise, sesame oil, soy sauce, lime juice, and sriracha to taste in a bowl. Whisk with a fork or small whisk until smooth and slightly pourable. taste and adjust acidity or heat as needed.

Divide the cooked jasmine rice evenly into bowls as the base.

Arrange the seared shrimp and the individual vegetable components (cucumber, carrot, edamame, avocado slices) and the red cabbage strips on the rice so flavors and colors are balanced and visually appealing.

Drizzle the prepared dressing over everything to taste - use less for a milder version or more for a bolder, saucier flavor. Finally, sprinkle with sesame seeds and optionally garnish with chopped spring onion.

Serve the poke immediately so the shrimp are warm and the vegetables stay fresh. if prepping ahead, store the rice and dressing separately and add the avocado just before serving.