🥘 Ingredients
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black pepper¼ tsp
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broccoli1 head
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cooking oil
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garlic powder½ tsp
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garlic-ginger scallion paste1 tbsp
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honey1 tbsp
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jasmine rice1 c
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mayonnaise2 tbsp
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mini cucumber1 unit
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rice wine vinegar2 tbsp
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salmon8 oz
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salt
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sesame ginger crunch1 tbsp
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sriracha1 tsp
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sugar
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sweet potato2 medium
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tempura batter mix½ cup
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water1¼ cups
🍳 Cookware
- small pot
- bowl
- large pan
- bowl
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1In 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 .jasmine rice: 1 c, water: 1¼ cups, salt -
2While rice cooks, wash and dry all produce. Pat salmon dry. Cut sweet potato into matchsticks and separate broccoli into florets.salmon: 8 oz, sweet potato: 2 medium, broccoli: 1 head -
3In a small microwave-safe bowl , combine mini cucumber (thinly sliced), rice wine vinegar , 1 tsp sugar , and ½ tsp salt . Cover with plastic wrap; microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve.mini cucumber: 1 unit, rice wine vinegar: 2 tbsp, sugar, salt -
4Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat.cooking oil -
5In 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: ½ tsp, sriracha: 1 tsp, water -
6Fluff cooked rice with a fork; stir in garlic-ginger scallion paste . Season to taste with black pepper .garlic-ginger scallion paste: 1 tbsp, black pepper: ¼ tsp -
7Prepare tempura batter mix 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 , and salmon.tempura batter mix: ½ cup, sesame ginger crunch: 1 tbsp