Sweet Potato & Salmon Tempura Bowls

While rice cooks, wash and dry produce.

Trim and thinly slice cucumber on a diagonal into ¼-inch-thick rounds. Cut sweet potato into ¼-inch-thick rounds. Cut broccoli into bite-size pieces if necessary.

In a small microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.

In a large bowl, whisk together tempura batter mix, half the sesame ginger crunch, ⅔ cup cold water, and 1 tsp salt (1⅓ cups cold water and 2 tsp salt for 4). If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat.

Gently dip sweet potato and broccoli into bowl with batter until coated (let excess batter drip off into the bowl!). Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated veggies in a single layer. (TIP: Don’t overcrowd the pan! You may need to work in batches.) Cook until crisped and browned, 2-3 minutes per side.

Transfer to a paper-towel-lined plate. Season immediately with salt.

In a second small bowl, combine mayonnaise, honey, garlic powder, Sriracha, and 2 tsp water (4 tsp for 4 servings).