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Vegetable and Shrimp Tempura Rice Bowl Recipe

Name: Vegetable and Shrimp Tempura Rice Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 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

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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!

Ingredients

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

Method

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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