---
title: Sweet Potato & Salmon Tempura Bowls
source:
  name: Christina Boateng
  url: https://www.hellofresh.com/recipes/sweet-potato-and-salmon-tempura-bowls-69a9e00b540e60f740c91c7f
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Eggs
  - Sesame
  - Fish
tags:
  - Asian-inspired
  - Quick
  - Pescatarian
  - Comfort Food
rating: 4.0
rating_count: 4
source_chef: Christina Boateng
image: "https://images.recipes.furrysalamander.com/sweet-potato-salmon-tempura-bowls.avif"
---

In a #small pot{}, combine @jasmine rice{1%cup}, @water{1¼%cups}, 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}.

While rice cooks, wash and dry all produce. Pat @salmon{8%oz} dry. Cut @sweet potato{2%medium} into matchsticks and separate @broccoli{1%head} into florets.

In a small microwave-safe #bowl{}, combine @mini cucumber{1%unit} (thinly sliced), @rice wine vinegar{2%tbsp}, 1 tsp @sugar{}, and ½ tsp @salt{}. Cover with plastic wrap; microwave ~{30%seconds}. Set aside to pickle, stirring occasionally, until ready to serve.

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

In a second small #bowl{}, combine @mayonnaise{2%tbsp}, @honey{1%tbsp}, @garlic powder{½%tsp}, @sriracha{1%tsp}, and 2 tsp @water{}. Whisk until smooth.

Fluff cooked rice with a fork; stir in @garlic-ginger scallion paste{1%tbsp}. Season to taste with @black pepper{¼%tsp}.

Prepare @tempura batter mix{½%cup} according to package instructions and toss with sweet potato and broccoli. Fry until golden. Top bowls with rice, tempura, pickled cucumber, bang bang sauce, @sesame ginger crunch{1%tbsp}, and salmon.