Lazy Shrimp Tempura Bowls

Every time I go out for sushi, I get spicy shrimp tempura. It’s my favorite roll by far. I think I love it because it’s so crunchy. But of course, buying sushi all the time can get pricey. So I decided to try and recreate a shrimp tempura roll in a bowl! I also have little patience for battering a bunch of shrimp, so we’re taking a short cut and just adding the tempura crunch on top!

Ingredients Needed

Shrimp: I buy mine peeled and deveined to speed up the process.

Coconut aminos: This is used in substitute for soy sauce. You can also use tamari!

Sesame oil: Just a tiny bit of this changes the flavor.

Samal oblek: This makes the shrimp spicy. I add a liberal amount to make my shrimp extra spicy but you can add this based on preference.

Edamame: I love using edamame in bowls because it’s so easy to add in for extra protein. Buy this frozen and make sure it is shelled! No one wants to sit and peel all those edamame pods.

Rice: You can certainly use sushi rice, but I keep life simple and use basmati rice because it’s cheaper.

Mango: The riper it is, the sweeter it will be!

Avocado: Once again, get a ripe one!

Sesame seeds: Top it off with sesame seeds!

Nori: No sushi bowl would be complete without this. It is found in the Asian section at the grocery store.

Vegan mayo: Use regular mayo if that’s your thing. I prefer vegan.

Sriracha: The ingredient that adds life to the spicy mayo!

Tempura crunch: These are like panko breadcrumbs. They are in the Asian section and labelled as tempura crunch or Japanese style panko breadcrumbs. Substitute panko breadcrumbs if you can’t find these.

Recipe

Makes 4 bowls per 1 lb shrimp

Ingredients

Shrimp

• 1 lb shrimp, peeled and deveined

• 1 TBSP coconut aminos (or soy sauce)

• 1 tsp samal oblek

• 1 tsp sesame oil

Spicy mayo

• 4 TBSP vegan mayo

• 3 TBSP sriracha

Per Bowl

• 1/4 cup frozen cooked edamame, shelled, thawed

• 1/2 cup rice, cooked

• 1/4 cup mango, diced

• 1/4 avocado, diced

• 1 tsp rice vinegar

• Japanese style panko breadcrumbs (Tempura crunch)

• Top with Nori and sesame seeds

Instructions

1. Chop the shrimp into smaller pieces. Mix with coconut aminos, sesame oil, and samal oblek. In a medium pan, cook on medium for about 5-7 minutes until the shrimp are fully cooked. Set aside.

2. Make the spicy mayo by mixing the vegan mayo and sriracha.

3. Toast the tempura crunch- this step is important because it makes the breadcrumbs crunchier. Place desired amount into a small skillet. Place the heat on medium high. Move the breadcrumbs around constantly until they are golden brown. These can burn quickly! Keep an eye on them and remove them from heat right away when they turn golden.

4. Mix 1/2 cup rice with 1 tsp of rice vinegar.

5. Thaw the edamame by running under hot water. Drain and set aside.

6. Assemble the bowls. Add rice, mango, avocado, edamame, and shrimp. Top with nori, sesame seeds, tempura crunch, and drizzle with spicy mayo. Enjoy!