Crispy Shrimp Tempura Rice Bowl

Name: Crispy Shrimp Tempura Rice Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 1 lb large shrimp, peeled and deveined; 2 cups short-grain Japanese rice; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 egg, beaten; 1 cup ice-cold sparkling water; Vegetable oil for deep frying; 1/4 cup soy sauce; 2 tbsp mirin; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 sheet nori, cut into strips; 2 green onions, sliced; Pickled ginger for serving; Sesame seeds for garnish

A beautiful Japanese donburi featuring crispy tempura shrimp served over steamed rice with a savory-sweet dipping sauce, pickled ginger, and fresh vegetables. Restaurant-quality Japanese cuisine you can make at home.

Prep: 25 minutes

Cook: 20 minutes

Total: 45 minutes

2 servings

Ingredients

1 lb large shrimp, peeled and deveined
2 cups short-grain Japanese rice
1 cup all-purpose flour
1/2 cup cornstarch
1 egg, beaten
1 cup ice-cold sparkling water
Vegetable oil for deep frying
1/4 cup soy sauce
2 tbsp mirin
1 tbsp rice vinegar

Instructions

1
Rinse rice until water runs clear. Cook in a rice cooker or pot with 2.5 cups water.
2
Pat shrimp dry with paper towels. Make small cuts on the underside to prevent curling.
3
Prepare the tempura batter: mix flour, cornstarch, beaten egg, and ice-cold sparkling water. Stir lightly — lumps are fine. Keep batter cold.
4
Heat vegetable oil to 350°F (175°C) in a deep pot or fryer.
5
Dip each shrimp in batter, letting excess drip off. Fry in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
6
Make the dipping sauce: combine soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
7
Assemble bowls: place steamed rice in serving bowls, arrange tempura shrimp on top.
8
Garnish with nori strips, sliced green onions, pickled ginger, and sesame seeds.
9
Serve immediately with the dipping sauce on the side.

Crispy Shrimp Tempura Rice Bowl

Ingredients

Instructions

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