Crispy Sweet Potato and Salmon Tempura Bowls with Bang Bang Sauce

These crispy tempura bowls are a delightful mix of textures and flavors. You’ll get tender ginger-scallion rice topped with crunchy shallow-fried sweet potato and broccoli tempura, along with tangy pickled cucumber. A drizzle of creamy, spicy bang bang sauce ties everything together for an unforgettable meal.

Perfect for a weeknight dinner that feels special, this recipe is all about contrast-crispy and creamy, spicy and sweet. The homemade bang bang sauce adds a kick, while the pickled cucumber offers a refreshing bite. Serve these bowls and watch them disappear!

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

164 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice 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.
3. In a small microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings). 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, ⅔ cup cold water and 1 tsp salt (1⅓ cups cold water and 2 tsp salt for 4). If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.
4. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Gently dip sweet potato and broccoli into bowl with batter until coated (let 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. (TIP: Don’t overcrowd the pan! You may need to work in batches.) Cook until crisped and browned, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Season immediately with salt.
5. In a second small bowl, combine mayonnaise, honey, garlic powder, Sriracha and 2 tsp water (4 tsp for 4 servings).
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.

Recipe Tips

FAQ

Can I use a different protein instead of salmon?

Yes, you can substitute the salmon with shrimp, chicken or tofu. Adjust cooking times as needed.

How do I make the tempura batter extra crispy?

Use ice-cold water and avoid overmixing the batter; a few lumps are fine. Also, ensure the oil is hot enough (350°F/175°C).

Can I make the pickled cucumber ahead of time?

Absolutely! The pickled cucumber can be made a day in advance and stored in the refrigerator. It will keep for up to 3 days.