Go Back
Oven Baked Vegetable Tempura Sushi Bowls
Print Recipe
5 from 1 vote

Oven Baked Vegetable Tempura Sushi Bowls

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 1 head broccoli, cut into florets 
  • 2 cups peeled and cubed sweet potatoes
  • 2 cups  panko breadcrumbs 
  • 4 large eggs, beaten 
  • 2 teaspoon salt
  • 2 tablespoon cornstarch
  • 2 cups all-purpose flour 
  • 1 medium avocado, cubed 
  • Spicy Mayo Sauce (recipe below) 
  • sesame seeds, for serving 
  • Furiyaki seasoning, for serving (optional)
  • 2 cups cooked white rice or sushi rice

Spicy Mayo Sauce 

  • ⅔ cup mayonaise
  • 4 teaspoon sriracha sauce 
  • 2 tablespoon rice vinegar
  • 4 teaspoon honey 

Instructions

  • Making the veggie tempura
    1. Preheat oven to 450 degrees.
    2. Peel the sweet potatoes and cut them into small cubes (about ½”).
    3. Add them to a microwave-safe bowl, and cover with water.
    4. Miicrowave on high for 8-10 minutes, until potatoes are easily pierced with a fork.
    5. Drain and set aside on paper towels to dry. Make sure sweet potatoes are well dried before dredging.
    6. Cut broccoli into florets.
    7. In a large bowl, whisk together flour, salt and cornstarch until well combined.
    8. Whisk eggs in a separate bowl.
    9. Add panko breadcrumbs to a 3rd bowl.
    10. Lightly grease 2 large baking sheets with cooking spray and set aside.
    11. Dredge veggies first in flour mixture, shake off the excess and cast in the egg, and then in the panko breadcrumbs. Gently press in your hand to adhere panko to the veggies. As you dredge, transfer the coated veggies to the coated baking sheets, arranging with space around each veggie so they don’t steam. If necessary, use an additional baking sheet.
    12. Once all veggies are dredged and on the baking sheets, transfer to the preheated oven, and bake for 15 minutes, until light golden brown and crisp. While veggies are cooking, whisk together the spicy mayo ingredients in a small bowl until well combined. Refrigerate until ready to use.
    Assembling the bowls
    1. Add ½ cup cooked rice to each bowl.
    2. Top with veggie tempura, avocado, spicy mayo sauce, sesame seeds, and Furiyaki seasoning.
    Makes 4 bowls.