Oven Baked Vegetable Tempura Sushi Bowls

5 from 1 vote

Oven Baked Vegetable Tempura Sushi Bowls

These Oven Baked Vegetable Tempura Sushi Bowls are crispy, fresh, and packed with sushi-inspired flavor. Loaded with baked tempura vegetables, rice, and your favorite toppings, this easy meal brings all the flavors of sushi to a simple bowl.

Prep Time30

Cook Time15

Total Time45

Course: Dinner, lunch

Cuisine: Japanese

Keyword: Oven Baked Vegetable Tempura Sushi Bowls

Servings:

Calories: 1233kcal

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

Preheat oven to 450 degrees.
Peel the sweet potatoes and cut them into small cubes (about ½”).
Add them to a microwave-safe bowl, and cover with water.
Microwave on high for 8-10 minutes, until potatoes are easily pierced with a fork.
Drain and set aside on paper towels to dry. Make sure sweet potatoes are well dried before dredging.
Cut broccoli into florets.
In a large bowl, whisk together flour, salt and cornstarch until well combined.
Whisk eggs in a separate bowl.
Add panko breadcrumbs to a 3rd bowl.
Lightly grease 2 large baking sheets with cooking spray and set aside.
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.
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

Add ½ cup cooked rice to each bowl.
Top with veggie tempura, avocado, spicy mayo sauce, sesame seeds, and Furiyaki seasoning.
Makes 4 bowls.

Nutrition