{"id":7074522,"date":"2026-10-03T16:20:14","date_gmt":"2026-10-03T16:20:14","guid":{"rendered":"https:\/\/fivemor.com\/?p=7074522"},"modified":"2026-10-03T16:20:14","modified_gmt":"2026-10-03T16:20:14","slug":"sweet-chili-shrimp-poke-bowl-%f0%9f%8d%a4-with-that-hibachi-white-sauce","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7074522","title":{"rendered":"Sweet Chili Shrimp Poke Bowl \ud83c\udf64 (With That Hibachi White Sauce)"},"content":{"rendered":"


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There\u2019s a white sauce at hibachi restaurants that nobody can ever quite explain. The server says \u201cit\u2019s like a yum yum sauce\u201d and you nod like that helps. This is the recipe where you stop nodding. Kewpie mayo, rice vinegar, a pop of sugar, paprika, and water\u2026 all thinned until it runs slow off a spoon and drizzled cold over sweet chili glazed shrimp, sushi rice, pineapple, red cabbage, cucumber. Once you crack the sauce, the bowl is the excuse. You will be making this every week\u2026<\/p>\n

\"A<\/figure>\n

The sauce needs to sit \u2013 that\u2019s the thing nobody tells you. If you whisk it and use it immediately, it tastes close but not quite. Fifteen minutes \u2013 or overnight \u2013 in the fridge and it\u2019s a different sauce. The shrimp are the other piece: they have to come out of the pan before they look done. Pink at the edges, still a little soft in the middle, and the sweet chili sauce finishes the job. Every time we tried to cook them all the way through in the sear, they went rubbery before the glaze had a chance to do anything.<\/p>\n

The whole poke bowl comes together fast once both sauces are made. Sushi rice as the base, glazed shrimp, then your favorite cold toppings arranged on top \u2013 pineapple, red cabbage, cucumber \u2013 and the infamous white sauce drizzled over everything. Furikake last if you really want flavor\u2026 <\/p>\n

\"Assorted<\/figure>\n
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\ud83d\udd2a Ingredients for Sweet Chili Shrimp Poke Bowl<\/h2>\n

For the Shrimp:<\/strong><\/p>\n