Stashcook | Vegetable and Shrimp Tempura Rice Bowl

Ingredients

• 200 g Sushi Rice
• 240 ml Water
• 4 Large Shrimp, peeled and deveined
• 1 Small Sweet Potato, peeled and sliced into 1/4-inch rounds
• 1 Medium Carrot, peeled and sliced into 1/4-inch rounds
• 1 Bell Pepper, sliced into strips
• 100 g All-Purpose Flour
• 50 g Rice Flour
• 150 ml Cold Club Soda
• 1 Liter Canola Oil, for frying
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp Honey
• 1 Tsp Sesame Oil
• 1 Green Onion, thinly sliced for garnish
• 1 Tsp Sesame Seeds, for garnish