Crunchy Sushi Roll Bowl with Tempura Shrimp
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.
Equipment
- large bowl
- Small bowl
- wooden spoon
- wire wrach
- Baking Sheet
- sharp knife and cutting board
- measuring cups and spoons
- Air Fryer
Ingredients
- 4 cups sushi rice
- 16 tempura shrimp
Kimchi Inspired Cucumbers
- 2 cups sliced cucumbers
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
sriracha mayo
- 2 tbsp mayo
- 1 tbsp Thai sweet chili sauce
- 1 tbsp sriracha
- 1 tsp water to thin optional
toppings
- 4 tbsp fresh basil
- 2 tbsp fresh chives or green onion tops
- 2 tbsp sesame seeds
Instructions
Make the Kimchi Cucumbers
- 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.
Tried this recipe?Let us know how it was!