Crispy Tempura Seafood Rice Bowl
Shrimp and white fish fried until golden in a light batter, served over warm rice with quick pickled vegetables and a clear dashi broth on the side. Restaurant-quality tendon in 25 minutes, no deep fryer required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1 cup short-grain white rice (sushi or jasmine rice)
- 6 oz large shrimp, peeled and deveined
- 6 oz white fish fillet (cod or tilapia), cut into 2-inch pieces
- ¾ cup all-purpose flour
- ¾ cup ice water
- 3 cups neutral cooking oil (vegetable or canola), for frying
- ¼ cup pickled ginger (or quick-pickled cucumber strips)
- 1 cup dashi broth or clear vegetable broth, warmed
Instructions
- 1
Cook rice in a pot with 2 cups water, covered, over medium heat until tender and water absorbs, ~15 minutes.
- 2
Pat shrimp and fish pieces dry with paper towels — moisture prevents crispy batter.
- 3
Heat oil in a deep heavy-bottomed pot or wok to 350°F (175°C) — use a thermometer, essential for control.
- 4
Whisk together flour and ice water just until combined; lumps are fine — overmixing makes batter tough.
- 5
Dip shrimp and fish pieces in batter, then carefully place in hot oil in batches — do not overcrowd.
- 6
Fry each batch 2–3 minutes until golden brown on all sides, turning once halfway through, then drain on paper towels.
- 7
Divide rice between two bowls, top with crispy tempura shrimp and fish, then scatter pickled vegetables around.
- 8
Pour warm dashi broth into a small side cup. Serve immediately while tempura is still hot and crispy.
Tools you’ll need
- deep heavy-bottomed pot or wok
- instant-read thermometer
- slotted spoon or spider strainer
- paper towels
- medium bowl (for batter)
- whisk
- two serving bowls
- rice cooker or regular pot with lid
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