ingredients
- 1.5 c jasmine rice
- 2 limes, quartered
- 4 tbsp soy sauce
- 4 tbsp sour cream
- 2 avocados, diced (½-inch)
- 164g tempura mix
- 10 tsp white wine vinegar
- 2 persian cucumbers, quartered lengthwise, cut crosswise (½-inch)
- 4 scallions, thinly sliced, separated
- 4 tbsp mayonnaise
- 2 tsp sriracha
- 1 tsp korean chili flakes
- 12 oz green beans
- 1 tbsp sesame seeds
- 3 tsp sugar
instructions
in a medium pot, combine rice, 2¼ cups water, and a big pinch of both salt and pepper. bring to a boil, then cover and reduce heat to low. cook until rice is tender, 15-18 minutes. keep covered off heat until ready to serve.
in a medium bowl, combine cucumber, scallion whites, soy sauce, juice from half the lime, and 1 tsp sugar. season with salt and pepper.
in a small bowl, combine mayonnaise, sour cream, and sriracha to taste. toss avocado in a separate small bowl with a squeeze of lime juice to taste and a pinch of chili flakes to taste. season with salt and pepper.
pat green beans thoroughly dry with paper towels. in a large bowl, combine tempura mix, 2 tsp salt, and 2/3 cup cold water. stir green beans into batter until fully coated. if tempura batter is too thick (before adding green beans), stir in more water 1 tbsp at a time until it reaches a pancake-batter-like consistency.
heat a 1/3-inch layer of oil in a large pan over medium-high heat. once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated green beans in a single layer. cook, turning once or twice, until golden brown, 4-6 minutes. using a slotted spoon, transfer to a paper-towel-lined plate. season with salt. to help the batter stick, don’t flip your green beans until the first side is golden brown.
fluff rice with a fork; stir in 2 tsp sugar and vinegar to taste. season with salt and pepper. divide between bowls and top with tempura green beans, marinated cucumber (discarding liquid), avocado, and sriracha mayo. garnish with scallion greens, sesame seeds, and a pinch of chili flakes to taste.