Shrimp Tempura Sushi Bowls
Shrimp Tempura Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Shrimp Tempura
- 1 pound large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- 3 cups vegetable oil, for frying
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For Assembling the Bowls
- 1 cucumber, julienned or thinly sliced
- 2 avocados, sliced
- 2 nori sheets, cut into thin strips or small squares
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds, for garnish
- soy sauce, for serving, optional
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved. Once the rice has rested, transfer it to a large, shallow bowl. Pour the sushi vinegar over the hot rice and gently fold it in with a rice paddle or wooden spoon, being careful not to mash the grains. Fan the rice to cool it quickly.
⏱️ 10 min
- 3
Prepare the shrimp for tempura. Make 3-4 shallow slits across the belly side of each shrimp to prevent curling during frying. Gently press down on the shrimp to straighten them.
⏱️ 5 min
- 4
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 teaspoon salt. Gradually add the ice water, whisking just until combined. A few lumps are okay; overmixing will result in a tough batter. Keep the batter cold.
⏱️ 5 min
- 5
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Dredge each shrimp lightly in a bit of dry flour (not included in ingredient list, use some from the 1 cup), then dip into the tempura batter, allowing excess to drip off.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 battered shrimp into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 10 min•🌡️ 350
- 7
While shrimp are frying, prepare the spicy mayo. In a small bowl, whisk together the mayonnaise, Sriracha, 1 teaspoon rice vinegar, and sesame oil until smooth.
⏱️ 2 min
- 8
To assemble the bowls, divide the prepared sushi rice among 4 serving bowls. Arrange the crispy shrimp tempura, sliced avocado, julienned cucumber, and nori strips on top of the rice. Drizzle generously with spicy mayo. Garnish with sliced scallions and toasted sesame seeds. Serve immediately, with optional soy sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Tempura Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Shrimp Tempura
- 1 pound large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- 3 cups vegetable oil, for frying
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For Assembling the Bowls
- 1 cucumber, julienned or thinly sliced
- 2 avocados, sliced
- 2 nori sheets, cut into thin strips or small squares
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds, for garnish
- soy sauce, for serving, optional
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved. Once the rice has rested, transfer it to a large, shallow bowl. Pour the sushi vinegar over the hot rice and gently fold it in with a rice paddle or wooden spoon, being careful not to mash the grains. Fan the rice to cool it quickly.
⏱️ 10 min - 3
Prepare the shrimp for tempura. Make 3-4 shallow slits across the belly side of each shrimp to prevent curling during frying. Gently press down on the shrimp to straighten them.
⏱️ 5 min - 4
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 teaspoon salt. Gradually add the ice water, whisking just until combined. A few lumps are okay; overmixing will result in a tough batter. Keep the batter cold.
⏱️ 5 min - 5
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Dredge each shrimp lightly in a bit of dry flour (not included in ingredient list, use some from the 1 cup), then dip into the tempura batter, allowing excess to drip off.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 battered shrimp into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 10 min•🌡️ 350 - 7
While shrimp are frying, prepare the spicy mayo. In a small bowl, whisk together the mayonnaise, Sriracha, 1 teaspoon rice vinegar, and sesame oil until smooth.
⏱️ 2 min - 8
To assemble the bowls, divide the prepared sushi rice among 4 serving bowls. Arrange the crispy shrimp tempura, sliced avocado, julienned cucumber, and nori strips on top of the rice. Drizzle generously with spicy mayo. Garnish with sliced scallions and toasted sesame seeds. Serve immediately, with optional soy sauce on the side.
⏱️ 5 min