This is a delicious breakfast break that highlights one of the Columbia River Gorges pride and joys, pears! There are hundreds of pear orchards in the gorge and they produce a significant share of the United State’s production of pears!
This recipe came together after I received a big batch of fresh pears from my local farmers’ collective. I love pear season here in the Gorge, pears have such a delicate flavor, and they make the most delicious recipes.
Why You Will Love This Recipe
Pears: This recipe really highlights a fruit that doesn’t get the appreciation it deserves. Often overshadowed by apples, pears are a fall fruit that make for a delicious baked good and dessert. I love to use them im this recipe but also in overnight and baked oats, baked and warm with ice cream, or simply served sliced with cheese or nut butter.
The Columbia Gorge is known for its pear growing. So this dessert is one way I can take advantage of the local pears and enjoy a delicious breakfast or snack with a cup of coffee, tea, or a scoop of Tillamook ice cream!
I love a recipe that highlights local ingredients!
Easy: This recipe is pretty easy to whip together. The Cardamom Crumble is an extra step that is so easy, but you don’t want to miss it. From beginning to end, you can have a delicious bread ready in under 90 minutes.
On my blog, i have a bunch of quick bread recipes like this one because I LOVE to make them. I tend to enjoy recipes that are delicious, with minimal prep time, quick to come together, and a speedy clean up!
Homemade and Fresh Baked Breakfast or Dessert: Nothing beats fresh-baked bread and desserts. This bread brings the two together.
Equipment Needed
9×5-inch loaf pan
Parchment paper (for a sling)
Mixing bowls: one large and two medium
Whisk
Spatula or wooden spoon
Measuring cups and spoons or a kitchen scale
Knife and cutting board
Fork or pastry cutter
Wire cooling rack
Toothpick or skewer for doneness testing
Ingredients (and some swaps!)
All-purpose flour: Keeps the loaf tender with a familiar crumb. Swap up to half with white whole wheat for more fiber without heaviness.
Baking powder and baking soda: The lift team. Work with the yogurt and pear sauce for a better rise.
Salt: Brightens sweetness and spice. Without it, flavors fall flat.
Ground cardamom and cinnamon: Cardamom adds floral, citrusy notes that pair perfectly with pears (freshly ground is best). Cinnamon brings cozy balance.
Butter or neutral oil: Adds richness and softness. Pear sauce reduces fat while keeping moisture. For dairy-free, use oil.
Coconut sugar or brown sugar: Both add caramel depth. Coconut sugar is less refined; brown sugar gives a stickier, classic crumble.
Eggs: Provide structure and lift. For egg-free, try flax “eggs” (texture will be softer).
Vanilla: Enhances fruit and spice without extra sweetness.
Pear sauce: A flexitarian swap for moisture with less fat. Adds subtle pear flavor. Applesauce works too.
Greek yogurt or sour cream: Adds tang, tenderness, and protein. Thick plant yogurt works for dairy-free.
Ripe pears, peeled and diced: The star ingredient. Choose pears just soft at the stem. Dice small for even baking.
Crumble ingredients: Flour, sugar, spice, salt, and cold butter for a crisp topping. Add oats for extra crunch and fiber.
Step-by-Step Instructions (with tips)
Prep the pan and oven
Preheat the oven to 350°F. Line the loaf pan with a parchment sling and lightly grease. Tip: A parchment sling makes it easy to lift the loaf out cleanly.
Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon until evenly combined. Tip: Whisking distributes leaveners so you do not get uneven rise.
Mix the wet ingredients
In a large bowl, whisk melted butter or oil with sugar until glossy. Whisk in eggs one at a time, then add vanilla, pear sauce, and yogurt until smooth. Tip: If the butter starts to re-solidify, no worries, it will melt in your batter during the bake. Room-temperature ingredients help.
Fold the batter together
Add the dry mix to the wet bowl and fold gently until no dry streaks remain. Fold in the diced pears. Tip: Stop mixing as soon as the flour to avoid overmixing.
Make the crumble
In a separate bowl, combine flour, sugars, cardamom, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until pea-sized crumbs form. Tip: Keep the butter cold for lots of crunchy bits!
Assemble
Scrape the batter into the prepared pan, smoothing the top. Sprinkle the crumble evenly over the batter and press lightly so it adheres.
Bake
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tip: If the crumble is browning faster than the center is setting, tent the loaf with foil for the last 10 to 15 minutes.
Cool
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack to cool completely before slicing. Tip: Cooling sets the crumb. Slicing while hot can compress the loaf and make it seem underbaked.
Serving and texture notes
Slice with a serrated knife. The loaf will be extra moist on day one and slices a bit cleaner on day two.
Optional add-ins
Stir in chopped walnuts or pecans for crunch, or add a handful of oats to the crumble for fiber.
Serving Suggestions For Pear Cardamom Bread
Breakfast: Served warm with a side of fresh fruit and yogurt, and a hot cup of coffee
Snack: Served warm with a dollop of whipped cream and even more sliced pears alongside a cup of tea.
Dessert: Served warm with a scoop of vanilla ice cream and a sprinkle of crunched walnuts.
This Recipe Storage Suggestions and Reheating
Room Temperature
Covered on the counter for up to 2 days.
Refrigerator
In an airtight container for up to 5 days. Warm briefly in the oven or toaster oven to crisp the crumble.
My Favorite! Freezer
Slice and wrap tightly, then freeze for up to 3-6 months. Thaw at room temp, or warm a slice in the microwave for 20–30 seconds.
Best Method: For the best texture, refresh in a 300°F oven for 5–10 minutes. This gives the bread a fresh-baked taste.
How to Store Pears (and Keep Them Fresh)
Check for ripeness: Press gently near the stem, if it gives slightly, it’s ready.
Ripen on the counter: Leave at room temperature or place in a paper bag. Add an apple/banana to speed it up.
Refrigerate when ripe: Move pears to the fridge to keep them fresh for 3–5 days.
Tip to remember: Counter for ripening, fridge for storing.
This pear cardamom bread is moist, warmly spiced, and finished with a crisp crumble topping. A simple yet cozy bake that highlights fresh seasonal pears.
This Cashew Caesar dressing has quickly become a new favorite! It captures all the rich, creamy, and salty goodness of a traditional Caesar dressing but is completely plant-based, no store-bought vegan mayo required.
Not a fan of anchovies? This Caesar salad recipe is perfect for you! It captures that classic anchovy flavor without using any anchovies at all.
Why Cashews Make the Perfect Base for a Mayo-Free Caesar Dressing
So, how do I achieve that classic Caesar taste without mayo? It’s simple, I use cashews!
Cashews bring a buttery, slightly nutty flavor that enhances the dressing without overwhelming it, unlike peanuts might. This makes cashews the perfect base for my mayo-free Cashew Caesar Dressing.
Plus, they’re packed with unsaturated fats, fiber, and protein, making this dressing both delicious and nutritious!
Why You Will Love This Recipe
Versatile: With Kale as your base you can get creative with the add-ins for this recipe. Try cherry tomatoes, capers, parmesan cheese, homemade croutons, or even homemade toasted walnut breadcrumbs!
Healthy: You know all the ingredients going into this salad. Best of all you made the dressing yourself! No difficult to read ingredients, added sugars, or stabilizers here!
Kale!: Kale is the star of this kale caesar salad. I love that you could keep thing super simple with just the cashew caesar dressing massaged into some kale leaves, thats it! A complete salad!
Additionally, I love to use fresh kale from the farmers market but this year I grew a bunch in my garden and I’ve been using it in all the massaged kale salads and homemade kale chips!
Ingredients for This Healthy Caesar Salad
This healthy Caesar salad is a flavorful twist on the classic, made with fresh kale or romaine, crunchy homemade croutons, and a creamy homemade dressing, with optional protein add-ins for a heartier meal.
Kale – Use curly or lacinato kale, or swap for crisp romaine lettuce.
Optional Add-ins: For added protein, include crispy breaded tofu, soy curls, or, if you’re not plant-based, chicken breast.
Ingredient List For This Creamy Caesar Salad Dressing
This easy caesar dressing is one of my go-to favorites, featuring simple ingredients that deliver a creamy, garlicky, tangy, bold, and briny flavor. It’s so easy to make—you can shake it up in a mason jar or blend it with an immersion blender!
Cashews: The base of this Cashew Caesar Dressing. Cashews are commonly used in vegan recipes for their buttery texture and mild flavor, making them perfect for creamy dressings.
Nutritional Yeast: Packed with B vitamins, it gives the dressing a cheesy flavor, essential in plant-based Caesar dressings.
Lemon Juice & Apple Cider Vinegar: These ingredients provide the necessary acidity. Lemon juice, whether fresh or from a bottle, is key for replicating the bright flavor of traditional Caesar dressing.
Capers & Caper Brine: These give the dressing a vinegary, lemony tang, acting as the vegan alternative to anchovy paste.
Dijon Mustard: Adds a sharp, tangy, and slightly spicy kick to the dressing.
Garlic Powder: A Caesar dressing staple, garlic brings depth. I opt for garlic powder here for a milder, more balanced garlic flavor however if you want a more garlicy flavor profile you can use fresh garlic cloves.
Avocado Oil: Adds richness and smooth texture. You can substitute extra virgin olive oil or vegetable oil if preferred.
Black Pepper: For seasoning and a bit of spice.
Water: To thin the dressing to the perfect consistency. Without it, the dressing would be too thick.
How To Make This Creamy Dressing
This, no mayo, creamy caesar dressing recipe is almost as easy as the basic oil and lemon vinaigrette. Once you make this Creamy Cashew Ceasar, you will have made a delicious dressing that can last for days in the fridge. Furthermore, if you make extra Cashew Caesar Dressing, you can use it all week long as part of your meal prep.
Step 1: Quick soak the cashews
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
3 Delicious Ways to Enjoy Cashew Caesar Salad
Kale & crispy chickpeas – Swap romaine for hearty kale and massage it with the dressing to soften. Top with roasted chickpeas for a crunchy, protein-packed twist.
With a pop of red pepper, capers, hemp hearts, & croutons – Keep it traditional with crisp romaine, garlicky croutons, and a sprinkle of capers for a briny, umami boost.
Shaved Brussels sprouts & parmesan – Thinly sliced Brussels sprouts make for a crunchy, refreshing base. Toss with the dressing, add grated Parmesan (or a dairy-free alternative), and finish with toasted almonds for extra texture.
Cashews, a Nut and a Heart Healthy food
Cashews, like many nuts, are a fantastic addition to a balanced, heart-healthy diet. In fact, nuts are one of the food groups recognized by the American Heart Association (AHA) as heart-healthy.
You may have noticed the Heart-Check Mark on certain food packaging, but what does this symbol signify? For a food to earn the Heart-Healthy symbol, it must meet three key criteria:
Be a good source of naturally occurring nutrients.
Contain limited amounts of saturated and trans fats.
Have controlled sodium levels.
Didn’t see the check on your favorite food? No need to worry—many fresh, unprocessed foods like peaches, tomatoes, broccoli, and locally grown hazelnuts don’t require packaging but are still heart-healthy.
5 Easy Ways to Add Nuts to Your Diet
Swap out salty chips for a handful of nuts for a satisfying, healthier snack.
Blend cashews or almonds into your smoothies for added healthy fats and protein.
Sprinkle chopped nuts on your salad for extra crunch and a boost of protein.
Stir sliced or whole nuts, like almonds or hazelnuts, into your morning cereal—hot or cold.
Serve nuts as part of a charcuterie board or alongside fresh fruit for a wholesome snack.
Nuts are a simple, delicious way to incorporate heart-healthy nutrients into your meals and snacks!
FAQ (Ask a Dietitian!)
Can I still get the traditional Caesar salad taste without anchovies?
Absolutely! While traditional Caesar dressing relies on actual anchovies for their salty, umami taste, this recipe substitutes them with capers and caper brine, which deliver a similar tangy, briny essence. Cashews contribute a rich, creamy texture that mimics the classic dressing perfectly. Additionally, you can enhance the flavor further by incorporating ingredients like miso paste, soy sauce, vegan Worcestershire sauce, or even a dash of liquid smoke to capture that savory depth. If you are not following a vegan diet, fish sauce also makes for a good alternative to whole anchovies.
Is a mayo free-Caesar dressing healthier than the traditional version?
A mayo-free Caesar dressing can be healthier than the traditional version. Homemade mayo-free dressings avoid preservatives and artificial ingredients commonly found in store-bought dressings. This plant-based Caesar dressing is made without eggs, dairy, or anchovies, relying on cashews for creaminess and nutritional yeast for a cheesy flavor. Cashews provide heart-healthy fats, fiber, and protein, while the dressing is free from processed ingredients like store-bought vegan mayo.
Vegan Kale Caesar Salad with Cashew Caesar Dressing
Sarah Harper MS, RD, LDN
This is my surefire Kale Caesar Recipe. What makes it so great? It's ability to be customizable and adaptable.
If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and let them sit for 15-30 minutes. Drain and rinse.
Step 2: Blend the dressing
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, capers, caper brine, garlic powder, avocado oil, and water.
Blend on high until the dressing is creamy and smooth. Add more water if you prefer a thinner consistency.
Step 3: Taste and adjust seasoning
Add salt and pepper to taste. Adjust the lemon juice, capers, or caper brine for more tang if desired.
In a large bowl, toss the flavorful dressing with your favorite salad greens, croutons, and any other toppings you like.
Notes
The toppings can all be omitted or changed up. I recommend keeping crunchy in the salad topper like croutons, seeds, nuts, or a crunchy veggie. For more protein some tried and true additions include grilled shrimp, roasted chicken, or baked tofu.
This Plum Baked Oatmeal is perfect for plum season. It started when I had 2 lbs of Italian plums from a local farmer. I had been making a lot of baked oatmeals for my husband and I for easy breakfasts. It was meal prep for 2-3 mornings.
During my baked oatmeal phase, I had a craving for a fruit crumble and realized a fruit crumble mixed with baed oatmeal could become breakfast.
What Makes This Plant-Forward Recipe So Good
Whole Ingredients: This recipe involves ingredients you can find at your local grocery store.
Healthy Recipe: With lots of fresh fruit, healthy fats from the nuts, and fiber from the oats, flax, and chia seeds, you can’t go wrong! I like to use a filtered milk like Darigold for an extra protein boost too!
Unique: A sugar plum-themed dessert or breakfast is just the thing for around the holidays. But I also like to make this recipe and lean into all the fresh plums during plum season! Fresh plums in desserts and breakfasts are so underrated! Festive: If you can get your hands on some plums, this is a festive winter solstice or Christmas-time treat! This Plum Baked Oatmeal recipe has all the makings of a super Hygge Christmastime treat or breakfast.
Equipment
To make this baked oatmeal, you’ll need:
9×9-inch baking dish – greased with butter or oil so the oatmeal doesn’t stick.
Large mixing bowl – for combining the oats and spices.
Medium mixing bowl – for whisking wet ingredients.
Whisk – to beat eggs and blend liquids smoothly.
Measuring cups and spoons – for accuracy, especially with spices.
Fork or pastry cutter (optional) – to cut the butter into the crumble topping. I actually just use my fingers.
Ingredients You Will Need
These ingredients make this baked oatmeal cozy, nourishing, and festive:
The Base
Rolled oats (160 g / 2 cups): The heart of baked oatmeal! Use old-fashioned oats for the best texture.
Fairlife 2% milk (480 ml / 2 cups): Adds creaminess, extra protein!
Eggs (100 g / 2 large): Help bind everything together while adding more protein.
Melted Butter or coconut oil (42 g / 3 tbsp): Adds richness and moisture.
Sweeteners & Flavor
Coconut sugar (67 g / ⅓ cup): Natural sweetness with a caramel-like note.
Vanilla extract (10 ml / 2 tsp) + almond extract (1 ml / ¼ tsp): A festive, cookie-like combo. Tip: You can measure this ingredient with love!
Warm Spices
Cinnamon (2.5 g / 1 tsp), ginger (2 g / ½ tsp), nutmeg (1 g / ¼ tsp), cloves (pinch): Together, these turn everyday oatmeal into a Christmas breakfast. Optional to just use cinnamon.
Nutrient Boosters
Ground flaxseed (14 g / 2 tbsp) + chia seeds (20 g / 2 tbsp): Extra fiber, healthy fats, and a little crunch.
Nuts or seeds (60 g / ½ cup, optional): Almonds, walnuts, or pumpkin seeds add protein and texture.
The Fruit
Plums (480 g / 3 cups, diced): Juicy, tart-sweet, and the star of this “sugar plum” breakfast. I use Italian plums I got from a friend’s tree!
Crumble Topping
Flour (60 g / ½ cup) + coconut sugar (50 g / ¼ cup): The base of a sweet, golden topping.
Cold butter (42 g / 3 tbsp): Creates the perfect crumbly texture for your crumble.
Cinnamon (1 g / ¼ tsp, optional): For extra warmth and crunch.
Step-by-Step Instructions with Recipe Tips
Preheat and prepare
Preheat oven to 375°F (190°C). Grease an 9×9-inch baking dish with butter or oil.
Mix the dry ingredients
In a large mixing bowl, combine oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, coconut sugar, flax, and chia.
Whisk the wet ingredients
In a medium bowl, whisk together the milk, eggs, vanilla, and melted butter.
Tip: Let the butter cool slightly before whisking to prevent scrambling the eggs.
Combine wet and dry
Pour the wet mixture into the dry mixture and stir until combined.
Add fruit and nuts
Fold in the diced plums and nuts (if using). Pour the batter into the prepared baking dish.
Tip: Cut the plums into perfect bite sized pieces to avoid cumbersome chunks of plums.
Make the crumble topping
In a small bowl, combine flour, coconut sugar, cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
Tip: Don’t overmix! Look for Small pea-sized clumps for the best topping.
Assemble and bake
Sprinkle the crumble evenly over the oatmeal. Bake for 40–45 minutes, until golden brown and set in the center.
Tip: If the top is browning too quickly, cover loosely with foil during the last 10 minutes. I didn’t need to do this but everyone’s oven is different.
Cool and serve
Allow to cool for 10–15 minutes before slicing.
Serve warm, dusted with powdered sugar if you want a snowy holiday finish!
Recipe Variations
Less Holiday Vibe: I like the coziness of the spices but if you remove the holiday spices and just use ½ tsp cinnamon in the filling and ¼ tsp cinnamon in the crumble topping it is also delicious.
Nuts: Substitute with your preferred nuts or those you have on hand. Option to omit the nuts as well
Milk: Use a plant-based milk or whole milk for more decadent baked oatmeal.
Fruit: Swap the plums for another fruit of choice, such as blueberries, peaches, apples, or pears! I use Italian plums from a local farmer, but feel free to use whatever plums you prefer. You can even use canned or frozen fruit in this recipe!
Serving Suggestions
My Favorite Breakfast: I love this recipe served warm, with a dollop of Greek yogurt and a cup of coffee in the morning.
Healthy-ish Dessert: You could also serve this warm with a scoop of vanilla ice cream or homemade whipped cream.
Snack: Enjoy this cold for a healthy mid-day snack.
Make It Festive: Dust with powdered sugar, top with sugared cranberries, add a yogurt-honey swirl, drizzle warm spiced maple, sprinkle toasted nuts, or serve with whipped cream/ice cream for dessert.
Storage & Reheating Tips
One of the best parts about baked oatmeal is how well it keeps. Here’s how to store your Sugar Plum Baked Oatmeal so you can enjoy it all week long:
Refrigerator:
For longer storage, keep leftovers in the fridge for up to 5 days. Reheat individual slices in the microwave for 30–45 seconds or warm in the oven at 325°F (160°C) for 10 minutes.
Freezer:
Slice into squares, wrap each piece tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 6 months. Thaw overnight in the fridge, then reheat before serving.
Meal Prep Pro Tip:
Portion into single-serve containers with a spoonful of yogurt or nut butter on the side for an easy grab-and-go breakfast.
This baked oatmeal is made with hearty oats, warm cinnamon, and 2–3 cups of fresh fruit, then topped with a golden crumble. A cozy, make-ahead breakfast that’s perfect for busy mornings or weekend brunch.
Written by Sarah Harper, MS, RD, LDN, a registered dietitian and food blogger at The Addy Bean. Sarah shares plant-forward, flexible recipes that are simple, nourishing, and delicious. Her baked oatmeal recipes are designed to make healthy eating easy, cozy, and satisfying for any season.
Meal prepping can feel overwhelming at first, but breaking it into simple steps makes the process so much easier.
In this article, I’ll walk you through the exact steps I follow, from planning meals to prepping ingredients, so you can find a routine that works for you.
Plan Your Meals: Choose recipes for the week, including breakfast, lunch, and dinner. Keep meals balanced with protein, veggies, and grains.
Make a Grocery List: Write down everything you need to avoid impulse purchases and stay on budget.
Grocery Shopping: Stick to whole, fresh ingredients to get the most nutrition. In my article about what foods work best for meal prepping, I discuss foods that you can shop for!
Once I’ve planned, checked what I already have, and picked up the rest at the store, I’m ready to start prepping.
The Actual Prep
Now that you have a plan, it’s time to prep. There are 4 different types of meal prepping.
Meal prepping isn’t a one-size-fits-all approach. There are four main methods, and you can mix and match based on your schedule, cooking preferences, and how much variety you want.
Ingredient Prep (Mix and Match Method): This method is perfect if you like variety and don’t want to eat the same thing every day. Prep and cook ingredients separately so they can be combined into different meals throughout the week.
Freezer Meal Prep: Prepare full meals or components in advance and store them in the freezer for later.
Batch Cooking: Best when you want no-fuss grab and go meals. Cook a large batch of a single meal to eat throughout the week.
Hybrid Meal Prep (How I Meal Prep!): A combination of different methods, allowing flexibility while still making homemade food in advance.
Most importantly, Stay Flexible
Swap meals or adjust portions as needed so you don’t get bored. Want to read more about these 4 main meal prepping methods? Check out my article on How to Make Meal Prepping Sustainable for YOU.
Your Stress-Free Meal Prep Routine Starts Here
Meal prepping doesn’t have to be complicated. With a little planning, you’ll set yourself up for stress-free, healthy meals all week long. Keep this a sustainable process for yourself by allowing yourself the flexibility to get takeout on nights when you just can’t, or if you feel like cooking something, go for it!
I have been meal prepping and planning for so long; I know which meals I will want to eat as leftovers. Sometimes, you make something and you just don’t want to eat it again, and that’s okay. So, think about foods that will bring you joy. Take note of those items and consider them when you are prepping and planning meals.
Allow yourself to change what works for you. I like my meal prepping routine, but maybe something else works better for you, like a meal planning binder or worksheet.
Meal prepping is about making your life easier, not harder. Find the method, or mix of methods, that brings you joy and fits your routine. That’s how you’ll stick with it long term.
Sarah Harper, MS, RD, is a registered dietitian and flexitarian food blogger at The Addy Bean. She shares practical meal prep strategies and simple, delicious recipes to help you cook smarter, eat healthier, and enjoy food without the stress.
I love making bowls like this because they turn simple leftovers into something exciting.
A little leftover rice, some crispy shrimp, and quick-pickled cucumbers come together with bold flavors that remind me of a sushi roll, without the rolling. It’s the kind of meal I pull together on busy nights when I’m craving sushi, want something fun, and need dinner on the table fast.
Why I Love This Recipe
Think about the foods that truly bring you joy.
For me, sometimes the best part of my day is those 30 minutes spent cooking and then sitting down to eat. It’s relaxing, grounding, and a break from the hustle. In a world where there’s always something to do and bills to pay, food is one of the ways I reconnect with myself.
That’s why meals like my Crunchy Sushi Roll Bowl exist. With crispy tempura shrimp and a creamy sriracha mayo drizzle, it’s one of those dinners I know I can count on to spark joy at the end of a busy day.
Why You’ll Love This Crunchy Roll Sushi Bowl
Want to make sushi rolls at home without the special tools? Make a sushi roll bowl! You will love this recipe because it is quick, easy, and totally delicious. Not only is this recipe delicious, but it’s also budget-friendly!
This recipe is like a shrimp tempura roll, but perfect for sushi lovers for a delicious sushi night at home!
Equipment You Will Need
Large bowl: Perfect for tossing the kimchi cucumbers.
Small bowl: For mixing up the sriracha mayo.
Wooden spoon or silicone spatula: To stir and combine ingredients without bruising veggies.
Wire rack: Keeps the tempura shrimp crispy after baking or frying.
Baking sheet or Air Fryer: Useful if reheating store-bought tempura shrimp in the oven or air fryer.
Sharp knife and cutting board: For slicing jalapeños, cucumbers, and herbs.
Measuring spoons: To get the sauce and seasoning ratios just right.
Craving sushi but don’t want to leave the house? Make this recipe!
Shrimp Tempura: cook according to the packaging instructions. I prefer using the air fryer. I cooked my shrimp for 10min at 400 degrees F until the shrimp was heated through and prank bread crumbs are golden brown.
Sushi Rice: I like to use sticky rice for this recipe, or other white rice for this recipe such as Jasmine rice if you prefer. I prefer a short-grain sushi rice.
Cucumber-Inspired Kimchi Salad: I used lemon pepper cucumbers from my local farmers’ market. However, you can use Persian cucumbers, English cucumbers, or even lemon cucumbers! I used a mandolin to slice the cucumbers into equal pieces.
Tip: leave the cucumber salad out at room temperate for 30min so it is a little less cold.
Spicy Sriracha Mayo Sauce: I use Hellmann’s mayo, but you could use Kewpie mayo if you have it.
Fresh Herbs: I use a mix of basil and chives from my garden. Cilantro would also pair well.
Jalapeños: sliced fresh from my garden
Sesame Seeds: I use a mix of white and black sesame seeds
Step-by-Step Instructions For Sushi Roll Recipe
Prepare the Rice
If using leftover rice, reheat gently in the microwave or on the stovetop with a splash of water. Fluff with a fork.
Tip: For a more fiber-rich base, swap in brown rice or a quinoa/rice mix.
Make the Kimchi Cucumbers
In a large bowl, toss sliced cucumbers with gochugaru, soy sauce, rice wine vinegar, and sesame oil. Let it sit for at least 10 minutes to marinate.
Tip: These can be made ahead and stored in the fridge for a quick add-in later.
Cook the Tempura Shrimp
Prepare shrimp according to package directions or fry homemade tempura shrimp until golden brown and crispy. Transfer to a wire rack to keep crunchy.
Mix the Sriracha Mayo
In a small bowl, stir together mayo, sriracha, and Thai sweet chili sauce. Thin with water if you want a drizzle-ready consistency.
Build Your Bowl
Reheat your rice with a little water or even rice vinegar.
Add rice, tempura shrimp, and cucumber salad to your bowl.
Garnish The Homemade Sushi Bowl
Top with thin-sliced jalapenos
Lots of fresh herbs.
Use an extra drizzle of soy sauce if you like, and lots of homemade sriracha mayo!
For a crispy topping, you can add toasted pink bread crumbs.
Dietitian Tips for a Balanced Bowl
Veggie Variety: Include at least one veggie; this recipe has cucumber salad, jalapeños, and fresh herbs.
Some other veggie addition possibilities include fresh sliced avocado, grated carrots, green onion, and even ingredients like cooked sweet potatoes and sautéed mushrooms.
Protein Matters: Tempura shrimp gives you a protein boost, as well as the sesame seeds. You can add even more staying power with edamame, baked tofu, or a sprinkle of hemp seeds.
Full on fiber: Staying fuller longer! My bowl is a little low on fiber, with only 1.5g. Bump up the fiber in your bowl by adding 1/2 cup edamame: +4 g, 1/2 cup shredded red cabbage or carrots: +1–2 g, or 1/2 avocado: +5 g!
Customizations for Protein and Sauce Options
Protein: I love this recipe with tempura shrimp. But also try my spicy sushi bowl recipe with my spicy crab salad or even spicy tuna salad!
I like to mix thin strips of crab sticks and mix them with mayo and sriracha. In a pinch, you could substitute the tempura shrimp with beer-battered fish.
Sriracha mayo sauce: You could add a tbsp of cream cheese for an even creamier sauce for your crunchy sushi roll bowl.
This crunchy sushi roll bowl takes everything you love about sushi—crispy tempura shrimp, seasoned rice, spicy mayo, fresh herbs, and tangy kimchi cucumbers—and layers it into an easy, weeknight-friendly meal. It’s a fun way to use leftover white rice while getting bold flavor in every bite.
Toss sliced cucumbers with gochugaru, soy sauce, vinegar, and sesame oil. Let sit for at least 10 minutes to absorb flavor.Tip: Make these ahead of time—flavor deepens as they sit in the fridge.
Prepare the Shrimp
Cook tempura shrimp according to package instructions, or fry homemade tempura shrimp until golden brown.Tip: For maximum crunch, place cooked shrimp on a wire rack instead of paper towels.
Mix the Sriracha Mayo
Stir mayo, sriracha, and sweet chili sauce together in a small bowl. Add water if you want a drizzleable consistency.
Assemble the Bowl
Start with rice as your base.Top with crispy shrimp, cucumbers, jalapeños, herbs, and sesame seeds.Drizzle generously with sriracha mayo.
Sarah Harper, MS, RD, LDN, is a flexitarian dietitian and recipe developer at The Addy Bean. Her Crunchy Sushi Roll Bowl with Tempura Shrimp highlights her approach to creating plant-forward, flavor-focused recipes that are both nourishing and approachable.
