Shrimp Tempura Bowl Recipe
sushi rice, bok choy kimchee, avocado, eel sauce
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Ingredients
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Sushi Rice
Shrimp Tempura
Bok Choy Kimchee
Garnishing
Method
Sushi Rice
- 1
Rinse and Cook the Rice
Rinse sushi rice under cold water until water runs clear. In a rice cooker or pot, combine rinsed rice and water. Cook according to rice cooker's instructions or bring to a boil, then reduce heat and simmer for 20 minutes, covered.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and fold gently with a spatula. Allow to cool to room temperature.
Shrimp Tempura
- 3
Prepare the Batter
In a mixing bowl, combine flour, cornstarch, and baking powder. Gradually add ice water while whisking until the batter is smooth and slightly lumpy.
- 4
Heat the Oil
In a deep pot or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Dip shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Bok Choy Kimchee
- 6
Prepare the Bok Choy
Cut the bok choy in half lengthwise. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- 7
Make the Kimchee Mixture
In a bowl, mix minced garlic, grated ginger, red pepper flakes, rice vinegar, and sugar until combined.
- 8
Combine and Marinate
Rinse bok choy under cold water and squeeze out excess moisture. Toss bok choy with the kimchee mixture and let marinate for at least 1 hour in the refrigerator.
Assembly
- 9
Assemble the Bowl
In a serving bowl, layer the sushi rice as the base. Top with the fried shrimp tempura, marinated bok choy kimchee, and sliced avocado.
- 10