Shrimp poke bowl - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 clove garlic, finely chopped 1 bag raw and peeled shrimp (340 g) 5 ml (1 tsp) lime juice Salt and pepper, to taste
• 570 g (4 cups) cooked rice 30 g (1/8 cup) rice vinegar 5 ml (1 tsp) cane sugar 2,5 ml (1/2 tsp) salt
• 105 g (3/4 cup) frozen, shelled edamame 140 g (1 cup) mango, cubed 2 carrots, finely julienned 2 avocados, sliced 1/2 English cucumber, seeded and cut into tiny cubes
• 165 g (3/4 cup) mayonnaise 5 ml (1 tsp) sesame oil 5 ml (1 tsp) maple syrup Sriracha, to taste
• Cilantro Green onion, sliced Sesame seeds