Mushroom & Zucchini Tempura Bowls

• In a small bowl, combine cucumber, vinegar, ½ tsp sugar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine chili sauce with mayonnaise. • 4 SERVINGS: Use 1 tsp sugar.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and half the sesame seeds (save the rest for serving). Cook, stirring, until sesame seeds are lightly toasted, 1-2 minutes. • Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2¼ cups water.

• While rice cooks, heat a 1 ⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Meanwhile, in a large bowl, combine tempura mix, half the garlic powder, 1⁄3 cup cold water, and salt (we used ½ tsp kosher salt). • Pat zucchini and mushrooms very dry with paper towels, then stir into batter until fully coated. • 4 SERVINGS: Use all the garlic powder, 2/3 cup water, and 1 tsp kosher salt. • TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated veggies in a single layer. Cook, turning with tongs, until golden brown. • For zucchini, cook 2-3 minutes on the first side and 1-2 minutes on the second side. Cook mushrooms for the same amount of total time as zucchini, turning a few times, until browned all over. • Transfer to a paper-towel-lined plate and immediately season with salt and pepper. • 4 SERVINGS: Fry veggies in batches.