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Japanese Shrimp Tempura Bowl
If you're craving Japanese, this restaurant-inspired bowl will certainly hit the spot. The star of the dish is Chef Santiago's light and crispy shrimp tempura, which sit on a bed of sushi rice accompanied by carrots, cabbage, edamame, pickled ginger, and seaweed salad. A drizzle of avocado crema and tobiko aioli on top complete the dish, which makes for the ideal lunch or dinner any day of the week.
Nutritional facts
Protein
31g
Carbs
54g
Calories
1000
Fat
71g
Ingredients
Reviews
4.0
Based on 160 reviews
Erin Turner · 11/11/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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