Rinse 1 cup of brown rice under cold water. Combine rice with 1¾ cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 25 minutes. Rest covered for 10 minutes before fluffing.

Bring a large pot of water to a boil. Add raw shrimp and cook for 3-5 minutes until opaque. Drain and cool slightly.

Whisk together mayonnaise and Sriracha in a bowl, adjusting with water for desired consistency.

Assemble the poke bowl with brown rice, shredded cabbage, edamame or black beans, and cooked shrimp.

Add optional toppings like sesame oil, avocado, jalapeños, or furikake to finish.