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Crispy Tempura Shrimp Sushi Bowl

This dish features a bed of seasoned sushi rice topped with crispy, tempura-battered shrimp that add a crunchy texture. The shrimp are double-fried until golden and brittle, creating a striking contrast with the smooth rice underneath. Garnished with toasted sesame seeds and drizzled with soy sauce, it offers a delightful combination of textures and flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sushi rice rinsed and drained
  • 1 1/4 cups water for cooking rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 12 shrimp large shrimp peeled and deveined
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup cold water
  • 2 cups vegetable oil for frying
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 tablespoons soy sauce for drizzling

Equipment

  • Medium mixing bowl
  • Whisk
  • Deep frying pan or pot
  • Slotted spoon
  • Paper towels
  • Rice cooker or pot
  • Measuring cups and spoons

Method
 

  1. Cook the sushi rice in water according to package instructions, then transfer to a large bowl and gently fold in rice vinegar, sugar, and salt. Allow it to cool slightly while preparing the shrimp.
  2. Pat the shrimp dry with paper towels to remove excess moisture—this helps the batter stick better.
  3. Mix the all-purpose flour and cornstarch in a bowl, then pour in the cold water, whisking until the batter is smooth and slightly thickened. The consistency should be similar to heavy cream.
  4. Heat vegetable oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). To test, drop in a small piece of batter—it should sizzle and rise to the surface quickly.
  5. Dip each shrimp into the batter, ensuring they are fully coated, then carefully lower them into the hot oil. Fry the shrimp for about 2 minutes, or until they start to turn a light golden.
  6. Increase the heat slightly and fry the shrimp a second time, in batches if necessary, for another 2-3 minutes until crispy and deep golden brown. Transfer to paper towels to drain excess oil.
  7. Arrange a scoop of seasoned rice in each bowl, creating a compact but loose bed to showcase the toppings.
  8. Place the crispy shrimp on top of the rice, spreading them out evenly to display their crunch.
  9. Sprinkle toasted sesame seeds over the bowl for aroma and crunch, and drizzle soy sauce for flavor enhancement.
  10. Serve immediately, allowing the crispy shrimp to be enjoyed at their peak crunch, paired with the tangy rice underneath for a balanced bite.

Notes

For extra flavor, garnish with sliced green onions or pickled ginger. Be sure to serve the dish promptly to maintain maximum crunch of the tempura shrimp.