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Sushi Tacos Are Now a Thing, So Move Over Sushi Burritos!

Sushi Tacos Are Now a Thing, So Move Over Sushi Burritos!

Tail and Fin is a sushi spot in Las Vegas that serves up unique fish creations, and these tacos have gone viral

What else are we going to make out of sushi?

Sushi burgers, sushi burritos… there seems to be no end in sight to the number of sushi-inspired food hybrids restaurants are able to create (and no limit to the rate at which they’re gobbled up on our Instagram feeds). But now sushi tacos are a thing, as invented by Tail & Fin, a sushi fusion restaurant in Las Vegas that constantly puts out unique seafood innovations like a poke bowl inside a carved out pineapple.

The sushi tacos over at Tail & Fin are made with a seaweed shell, white rice, and customizable toppings like salmon, tuna, cilantro, pineapple, onions, and pomegranate seeds. Plus you can get the whole thing finished off with a sauce off your choice. The tacos — much like their Mexican counterparts — are a lot smaller than the cumbersome sushi burritos (which of course, are also offered by Tail & Fin). The tacos have also gained quite a popular following online, and there are variations all over the place like Megu Worldwide in New York City:

Sushi Tacos for the win! @cheffrances of @meguworldwide serves up these delightful salm… https://t.co/dNRM2HEiSL pic.twitter.com/VYBC3Pqidg

— Jean Lee (@jeaniusNYC) March 21, 2017

And Norigami, a popup in Los Angeles:

Sushi Tacos!
More sushi disguised as something else here: https://t.co/GgwidhnnXG pic.twitter.com/qGuXNEGEvd

— Pee-wee Herman (@peeweeherman) February 25, 2017

Sushi tacos. There'a levels to this https://t.co/qEs1Aa3Jn6 pic.twitter.com/aTFEZ4yQs1

— Bikini Luxe (@bikiniluxe) March 29, 2017


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s


Shrimp and Vegetable Tempura

Has anyone ever wondered why weekends are only two days out of seven? Whoever came up with the concept of a five day week and a two day weekend is definitely not my favorite person. Weekends should be at least 3 days! I feel like it was just Friday and now it’s already Sunday. Time really needs to slow down!

I’m currently sitting outside in the sun (at my parent’s house) listening to the birds chirp, watching bees go from flower to flower, and have hummingbirds buzzing by my head. I just love mornings. It really is the best part of the day!

Ok, let’s get into today’s delicious recipe…

Before I went gluten-free, I was a frequent visitor to Japanese restaurants. I could eat sushi for every meal, every day of the week (and probably have at one point). One of my favorite rolls to order was a shrimp tempura roll. If for some (very) strange reason, I wasn’t in the mood for sushi, I would always order shrimp and vegetable tempura. I love shrimp and I love anything that’s coated in tempura batter and fried.

I miss all of these things so much now that I can’t have them. I haven’t tried making my own sushi yet, but it won’t be long before I do. I decided to tackle the tempura first and boy am I glad I did! It’s actually a pretty easy thing to make and with the sriracha dipping sauce…OMG. Move over restaurant tempura!

If you want to make perfect tempura at home, follow my tips. First, make sure everything is prepped and ready to go before you start heating your oil and making the batter. This just makes the whole process a lot easier.

I like to get all of the vegetables washed, peeled, and cut. Then, have the shrimp ready to go as well. Now you can begin heating up the oil – I use peanut oil in a large dutch oven. While the oil is heating you can make the batter.

This tempura batter is really easy and comes out perfect every time. It’s a mixture of rice flour, cornstarch, an egg yolk, and seltzer water. The egg yolk adds richness while the seltzer water provides a wonderful light and airy texture.

Once your oil is heated to 375º, you can start dipping the veggies in the batter and dropping them very carefully into the oil. Be sure not to overcrowd the oil – otherwise you’ll end up with soggy/oily food. Just keep adding until there is an even layer, but nothing is touching. Then, let them cook for 1-2 minutes flipping gently until they are lightly browned. Drain on paper towels and repeat.

This process isn’t the fastest, but it’s not hard at all. The final product is so worth it! I’ve also discovered that this recipe can be made completely ahead. In fact, I actually preferred the leftovers! All I did was let the shrimp and veggies cool completely, put them in a container in the fridge and then when I was ready to eat I preheated the oven to 475º, placed a cooling rack over a baking sheet and then put the tempura on the rack. I baked it for about 20 minutes, flipping everything after 10 minutes. It came out perfectly crunchy!

Now, let’s talk about the best dipping sauce. EVER.

Sriracha seems to be all over these days – and for good reason since it’s delicious! I love dipping sauces and decided I was in the mood for a spicy one over the traditional sauce that is served with tempura. Sriracha just seemed like a no brainer.

All you have to do is mix up mayo, rice wine vinegar, and your desired amount of sriracha. I went with 2 tablespoons, but you can easily use more or less depending on how much heat you like.

I used rice wine vinegar in the sauce because it’s always in my pantry and I love the flavor with Asian dishes. However, you can use any type of vinegar or even lemon or lime juice. I made this sauce again yesterday for tempura zucchini and used lemon juice – it came out perfect!

I think this sriracha sauce is going to be a regular in my house – I even used it on a BLT. I think it would be great thinned out and drizzled on grilled salmon too. So many possibilities!

If you love tempura you have to try making your own at home. You can use any mixture of veggies you like, but the sriracha sauce is a must have! I don’t fry very often, but when I do I make sure it’s