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  • Writer's pictureSami

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

  • 1 lime

  • 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.

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