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Vegetable and Shrimp Tempura Rice Bowl Recipe

Vegetable and Shrimp Tempura Rice Bowl recipe


This is a yummy bowl of rice with crispy veggies and shrimp on top. You make a light batter and fry the shrimp and veggies until they are golden. Then you put them on rice and add a tasty sauce. It's a fun meal to eat!


200 g Sushi Rice
240 ml Water
4 Large Shrimp, peeled and deveined
1 Small Sweet Potato, peeled and sliced into 1/4-inch rounds
1 Medium Carrot, peeled and sliced into 1/4-inch rounds
1 Bell Pepper, sliced into strips
100 g All-Purpose Flour
50 g Rice Flour
150 ml Cold Club Soda
1 Liter Canola Oil, for frying
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Honey
1 Tsp Sesame Oil
1 Green Onion, thinly sliced for garnish
1 Tsp Sesame Seeds, for garnish


Start by rinsing the sushi rice under cold water until the water runs clear. Drain and add to a pot with 240 ml of water. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes. Turn off the heat and let it steam with the lid on for 10 more minutes.
While the rice is cooking, heat the canola oil in a deep fryer or large pot to 180°C (350°F).
Make the tempura batter by whisking together all-purpose flour, rice flour, and cold club soda until just combined. The batter should be lumpy.
Dip the shrimp, sweet potato slices, carrot slices, and bell pepper strips into the batter, letting any excess drip off.
Fry the battered ingredients in batches, being careful not to overcrowd the pot. Cook each batch for about 2-3 minutes or until golden and crispy. Drain on paper towels.
For the sauce, whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
To assemble, divide the cooked rice among four bowls. Top with the crispy tempura shrimp and vegetables.
Drizzle the sauce over each bowl, and garnish with green onion slices and sesame seeds before serving.

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