Hawaiian-style Cooked Shrimp Poke Bowl

Rinse 1 cup of sushi rice in cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups of water in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat, let stand covered for 10 minutes, then gently fold in 1 tablespoon of rice vinegar and 1/4 teaspoon of kosher salt. Allow to cool to room temperature.

Bring a medium pot of salted water to a gentle simmer. Add 3/4 pound of peeled and deveined shrimp. Poach gently until pink, opaque, and cooked through, about 2 to 3 minutes. Immediately transfer shrimp to an ice bath to stop the cooking, then drain well, pat dry, and cut into bite-sized pieces.

In a mixing bowl, whisk together 2 tablespoons of tamari, 1 tablespoon of toasted sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of honey, 1/2 teaspoon of grated ginger, and the remaining 1/4 teaspoon of kosher salt. Add the cooked shrimp and half of the sliced green onions, tossing to coat thoroughly.

Divide the seasoned sushi rice between two serving bowls. Arrange the marinated shrimp, 1 cup of diced cucumber, 1/2 cup of steamed edamame, and 1/2 diced avocado neatly around the bowl over the rice.

Drizzle any leftover dressing from the shrimp bowl over the toppings. Garnish each bowl with the remaining green onions, 1 teaspoon of toasted sesame seeds, and strips of nori before serving.