Sweet Potato & Salmon Tempura Bowls

🥘 Ingredients

• Broccoli
  1 lb
• Cooking Oil
  4 tbsp
• Garlic Powder
  2 tsp
• Garlic-Ginger Scallion Paste
  4 oz
• Honey
  2.667 tbsp
• Jasmine Rice
  1.5 c
• Mayonnaise
  1/2 c
• Mini Cucumber
  2 unit
• Rice Wine Vinegar
  3.333 tbsp
• Sesame Ginger Crunch
  4 unit
• Sriracha
  4 tsp
• Sugar
  2 tsp
• Sweet Potato
  2 unit
• Tempura Batter Mix
  328 g
• salt
  4 tbsp
• water
  2 tsp, 1¼ cup, ⅔ cup

🍳 Cookware

• small pot
• small microwave-safe bowl
• plastic wrap
• large bowl
• large pan
• paper towel
• small bowl

1. 

   1

   In a small pot , combine Jasmine Rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   Jasmine Rice: 1.5 c, water: 1¼ cup, salt: 4 tbsp
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice Mini Cucumber on a diagonal into ¼-inch-thick rounds. Cut Sweet Potato into ¼-inch-thick rounds. Cut Broccoli into bite-size pieces if necessary.

   Mini Cucumber: 2 unit, Sweet Potato: 2 unit, Broccoli: 1 lb
3. 

   3

   In a small microwave-safe bowl , combine cucumber, Rice Wine Vinegar , Sugar , and salt. Cover with plastic wrap ; microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve. In a large bowl , whisk together Tempura Batter Mix , half the Sesame Ginger Crunch , water , and salt. If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

   Rice Wine Vinegar: 3.333 tbsp, Sugar: 2 tsp, Tempura Batter Mix: 328 g, Sesame Ginger Crunch: 4 unit, water: ⅔ cup
4. 

   4

   Heat a ⅓-inch layer of Cooking Oil in a large pan over medium-high heat. Gently dip sweet potato and broccoli into bowl with batter until coated, letting excess batter drip off into the bowl. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated veggies in a single layer. Don't overcrowd the pan; you may need to work in batches. Cook until crisped and browned, ⏱️ 2 minutes to ⏱️ 3 minutes per side. Transfer to a paper towel -lined plate. Season immediately with salt.

   Cooking Oil: 4 tbsp
5. 

   5

   In a small bowl , combine Mayonnaise , Honey , Garlic Powder , Sriracha , and water .

   Mayonnaise: 1/2 c, Honey: 2.667 tbsp, Garlic Powder: 2 tsp, Sriracha: 4 tsp, water: 2 tsp
6. 

   6

   Fluff rice with a fork; stir in Garlic-Ginger Scallion Paste . Divide rice between shallow bowls. Top with tempura veggies, pickled cucumber (draining first), sauce, and remaining sesame ginger crunch. Serve.

   Garlic-Ginger Scallion Paste: 4 oz