Vegetable Tempura Bowls
Updated: Jun 17, 2020
This spin on a deconstructed veggie sushi roll is perfect for lunch or dinner!
3/4 cup jasmine rice
1 small cucumber, diced
2 scallions, thinly sliced
2 tbsp soy sauce
2 tbsp mayonaise
2 tbsp sour cream
1 tsp Sriracha
1 avocado, diced
1 tsp chili flakes
Tempura mix (I buy Kikoman)
4 oz green beans
1 small sweet potato, cut in strips
1 small onion, cut into rings
5 tsp white wine vinegar
1-1/2 tsp sugar
Salt, to taste
Pepper, to taste
Frying oil (we use olive oil)
In a medium pot, combine rice, 1-1/4 cups water, and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Keep covered until ready to serve.
While rice is cooking, combine cucumber, 2 tbsp scallion, soy sauce, juice of half the lime, and 1/2 tsp of sugar. Season with salt and pepper, and set aside to marinate.
In a small bowl, combine mayo, sour cream, and Sriracha. (You can add more or less depending on desired heat level.) Set aside.
In a separate small bowl, combine avocado, lime juice and chili flakes. Season with salt and pepper. Set aside.
In a large bowl, mix tempura batter according to package instructions. Pat dry all veggies and mix into batter until veggies are fully coated.
Heat enough oil to cover a pan (about 1/3 cup) over medium-high heat. Once oil is hot, add coated veggies to pan in a single layer. Cook, turning once until golden brown on all sides, about 5 minutes. Transfer to a paper towel lined plate and season with salt.
Fluff rice with a fork and stir in vinegar and 1 tsp of sugar.
Assemble bowls starting with rice, then veggies and pickled cucumber and topping with Sriracha mayo.
Yields 2-3 bowls.