Crispy Tempura Mushroom and Zucchini Bowls with Sesame Rice and Chili Mayo

There’s something magical about tempura-the light, airy batter that turns ordinary vegetables into irresistibly crispy, golden bites. In this recipe, we coat tender mushrooms and fresh zucchini in a delicate tempura batter, then fry them to perfection. Piled over fluffy jasmine rice with toasted sesame seeds and scallions and paired with tangy quick-pickled cucumber, every bite is a contrast of textures and flavors.

A drizzle of creamy chili mayo adds a spicy, sweet kick that ties everything together. Whether you’re looking for a meatless Monday dinner or a fun twist on rice bowls, these tempura bowls are sure to satisfy. Ready in under an hour, they’re perfect for a weeknight treat that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Once done, fluff with a fork and stir in half of the sesame seeds and the sliced scallions (white and light green parts). Cover and set aside.
2. While the rice cooks, prepare the quick-pickled cucumber: slice the mini cucumber into thin rounds. In a small bowl, combine the rice wine vinegar, a pinch of salt and a pinch of sugar (if desired). Add the cucumber slices and toss to coat. Set aside to pickle.
3. Make the chili mayo: in a small bowl, whisk together the mayonnaise, sweet Thai chili sauce and Korean chili flakes. Adjust spice to taste. Set aside.
4. Prepare the tempura batter: in a medium bowl, whisk the tempura batter mix with ice-cold water (amount per package instructions) until just combined-lumps are okay. Do not overmix.
5. Slice the zucchini into 1/4-inch thick rounds. Trim the mushrooms if needed. Pat vegetables dry with paper towels.
6. Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C). Working in batches, dip the vegetables into the tempura batter, letting excess drip off and carefully place into the hot oil. Fry until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season immediately with salt and pepper.
7. To serve, divide the sesame scallion rice between bowls. Top with tempura vegetables and pickled cucumber. Drizzle generously with chili mayo and garnish with remaining sesame seeds and sliced scallion greens.

Recipe Tips

FAQ

Can I use other vegetables for tempura?

Absolutely! Sweet potato slices, broccoli florets or bell pepper strips work well. Adjust cooking time as needed.

How do I keep tempura crispy?

Serve immediately after frying. If you need to hold them, place on a wire rack in a warm oven (200°F) rather than stacking.

Is there a substitute for Korean chili flakes?

You can use crushed red pepper flakes or a pinch of cayenne for heat. Adjust to your preferred spice level.