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Spicy Wild Alaska Pollock Surimi and Shishito Rice Bowl

Spicy Alaska Pollock Surimi and Shishito Rice Bowl
Healthy wild Alaska pollock surimi bowl with fresh veggies, fragrant jasmine rice and miso aioli.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • For the dressing:

  • 1 (10-12 ounce ) bottle sesame-ginger/Asian style sesame/honey-ginger dressing
  • For the aioli:

  • 1/2 cup bottled sriracha-aioli/ sriracha-ranch or spicy aioli dressing
  • For the rice:

  • 4 cups cooked jasmine rice, kept warm
  • 1/2 cup chopped green onions
  • For the vegetable:

  • 12 ounces shishito peppers (or bell pepper slices or green beans)
  • 2 teaspoons canola or olive oil
  • Salt & pepper, to taste
  • For the pollock surimi:

  • 1-1 ¼ pound wild Alaska pollock surimi (small pieces kept whole, large pieces broken up)
  • 1 lemon wedge (or 2 teaspoons lemon juice)
  • Greens:

  • 8-12 cups of mixed greens


  1. Step 1 Make veggies

    Heat a cast-iron or heavy bottom pan until hot. Toss peppers with olive oil to coat; add to the pan. Cook and char slightly on both sides. Remove vegetables to cool slightly; season with salt and pepper. 

  2. Step 2 Prepare surimi

    In a mixing bowl, toss the aioli, wild Alaska pollock surimi, and the juice of lemon wedge until mixed.

  3. Step 3 For each serving

    Place 2-3 cups mixed greens in the bottom of a large single-serving bowl; drizzle on 1 tablespoon dressing. Toss 1 cup rice with 1 tablespoon dressing and 2 tablespoons green onions; place on top of greens. Add 1/2 cup charred peppers to one side of the rice. Place one-fourth of the pollock surimi on top of rice.

    Garnish with kimchi, pickled ginger, and sprinkle ¼ teaspoon of Nanami togarashi and/or 1 teaspoon furikake over the top. Place two seaweed snack sheets in a bowl. Serve with extra dressing.