Sweet Potato & Shrimp Tempura Bowls

🥘 Ingredients

• cooking oil
  ½ cup
• garlic powder
  ¼ tsp
• garlic-ginger scallion paste
  2 tsp
• honey
  1 tbsp
• jasmine rice
  ¾ cup
• mayonnaise
  2 tbsp
• mini cucumber
  2
• rice wine vinegar
  1 tbsp
• salt
  ½ tsp
• sriracha
  1 tsp
• sugar
  1 tsp
• water
  1¼ cups

🍳 Cookware

• small pot
• bowl
• large pan
• 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 .

   jasmine rice: ¾ cup, water: 1¼ cups, salt
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

   In a small microwave-safe bowl , combine mini cucumber (sliced), rice wine vinegar , sugar , and salt . Cover with plastic wrap; microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve.

   mini cucumber: 2, rice wine vinegar: 1 tbsp, sugar: 1 tsp, salt: ½ tsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat.

   cooking oil: ½ cup
5. 

   5

   In a second small bowl , combine mayonnaise , honey , garlic powder , sriracha , and 2 tsp water. Whisk until smooth.

   mayonnaise: 2 tbsp, honey: 1 tbsp, garlic powder: ¼ tsp, sriracha: 1 tsp
6. 

   6

   Fluff cooked rice with a fork; stir in garlic-ginger scallion paste .

   garlic-ginger scallion paste: 2 tsp