The hold this poke bowl has on us... it’s virtually cook free so long as you have some leftover rice or quinoa on hand. It’s fresh and light and nourishing and a little bit spicy...perfection. This poke bowl even works for meal prep since there’s no raw fish and nothing in it gets soggy overnight, it’s just as delish the next day. SPICY CUCUMBER MANGO SHRIMP POKE BOWL Serves: 1 Prep time: 15 mins Ingredients: ✨1/2 cup cooked rice or quinoa (that’s been cooled) ✨1/2 tsp rice vinegar ✨1/4 tsp honey ✨pinch of salt ✨6 large cooked shrimp ✨1/4 cup chopped cucumber ✨1/4 cup chopped mango (thawed frozen works too) ✨a handful of greens or sprouts - we used arugula ✨1 Tbsp pickled ginger ✨1⁄4 cup thinly sliced red onion ✨1 scoop beeya Avocado Chili Mayo: ✨1⁄2 an avocado ✨1⁄2 lime, juiced ✨1⁄2 hot green chili pepper, minced ✨2 Tbsp mayo ✨A pinch of salt ✨A splash of water Steps: 1️⃣ To season the rice and give it more of a sushi flavor, stir the cooked and cooled rice with the rice vinegar, honey and salt. Taste and adjust as desired. 2️⃣ To make the avocado chili mayo, you can either mash with a fork and dollop it over the bowl or you can toss it in a blender and mix until smooth to drizzle over the top. You can adjust the thickness with water as desired. We put ours in a squeeze bottle to zig-zag it over the poke bowl. 3️⃣ Assemble the poke bowl with the rice on the bottom, then add each of the remaining ingredients in piles or evenly scattered out. Finish with the avocado chili mayo and your daily scoop of hormone supporting beeya or sesame seeds.