Air Fryer Crispy Tempura Zucchini and Wasabi Sesame Brown Rice
Crunchy air-fried tempura zucchini with a delicate, lacy coating served over nutty wasabi-infused sesame brown rice. This Japanese-fusion side dish combines the lightness of tempura with the health benefits of air frying, creating golden-brown zucchini coins that stay crispy while the rice absorbs bold wasabi and toasted sesame flavors. Perfect as a vegetable-forward side or over grains for a complete meal.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (1 cup rice + ¾ cup zucchini per serving)
Steps
Before you start
- Measure brown rice and water for the rice (use a 1:2 ratio for 1 cup rice to 2 cups water)
- Pat zucchini slices completely dry with paper towels—moisture is the enemy of crispiness
- Preheat air fryer to 380°F (193°C)
- Have all wasabi-sesame ingredients ready before the rice finishes cooking
Start the rice
- In a medium saucepan, bring 2 cups (480 ml) water and 0.5 teaspoon (3 g) kosher salt to a rolling boil.
- Add 1 cup (200 g) brown rice, stir once, and reduce heat to low.
- Cover with a tight-fitting lid and simmer for 30–35 minutes until the rice is tender and the water is completely absorbed.
- Do not stir during cooking.
- Once done, fluff with a fork and set aside.
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Ready when: All water absorbed, rice grains are separate and tender, no liquid remains in the bottom of the pan
Tip: Resist the urge to lift the lid or stir; steam escaping will increase cooking time.
Make tempura batter
- While the rice cooks, whisk together 0.75 cup (90 g) cake flour, 0.25 cup (30 g) cornstarch, 1 teaspoon (5 g) baking powder, 0.25 teaspoon (1.5 g) salt, and 0.125 teaspoon (0.5 g) white pepper in a small mixing bowl.
- Create a well in the center and pour in 0.75 cup (180 ml) ice-cold water.
- Whisk gently until just combined; the batter should be lumpy, not smooth.
- The lumps create the lacy, delicate tempura texture.
- Do not overmix.
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Ready when: Batter is lumpy, slightly thicker than pancake batter, ice water still visible in spots
Tip: Keep the water as cold as possible; ice-cold batter creates crispier tempura. If the batter sits more than 5 minutes, whisk gently to reactivate the baking powder.
Pat zucchini dry
- Place the cut zucchini coins on a clean kitchen towel or paper towels in a single layer.
- Pat them thoroughly on both sides with additional paper towels to remove all surface moisture.
- Let them sit uncovered for 2–3 minutes to air-dry slightly.
- Dry zucchini is essential for achieving a crispy coating without steam pockets.
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Ready when: Zucchini surface appears dry to the touch, no beads of liquid visible
Tip: Moisture on the zucchini will create steam in the batter and result in a soggy, not crispy, coating.
Coat zucchini with batter
- Working in batches, dip each zucchini coin into the tempura batter, allowing excess batter to drip back into the bowl.
- Place each coated coin on a shallow plate or clean surface in a single layer.
- Do not stack them.
- The goal is a thin, even coating on all sides.
- You will need two batches to cook all the zucchini.
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Ready when: All zucchini coins evenly coated with batter, no bare spots
Tip: Coat only the zucchini you are about to cook; batter absorbed into the coating will soften it. Work quickly if not cooking immediately.
Air fry first batchOven 380°F / 195°C
- Lightly spray the air fryer basket with 1 tablespoon (15 ml) neutral oil cooking spray.
- Arrange the first batch of battered zucchini coins in a single layer in the basket, overlapping slightly if needed but not stacking.
- Spray the tops lightly with another 0.5 tablespoon (7.5 ml) of cooking spray.
- Set the air fryer to 380°F (193°C) and cook for 8–10 minutes, shaking the basket gently halfway through cooking.
- The zucchini is done when golden brown and crispy, with no soft, batter-coated spots remaining.
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Ready when: Zucchini coins are deep golden brown, crispy, and sound hollow when tapped; no wet batter visible
Tip: Do not crowd the basket; air must circulate around each coin for even crisping. Overlapping slightly is okay; stacking is not.
Air fry second batchOven 380°F / 195°C
- Remove the first batch of crispy zucchini to a serving platter.
- Repeat the coating and air frying process with the remaining zucchini coins, lightly spraying the basket and the tops with oil cooking spray.
- Cook at 380°F (193°C) for 8–10 minutes, shaking the basket halfway through, until golden and crispy.
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Ready when: All zucchini coins are deep golden brown and crispy
Tip: If the first batch cools and softens while waiting, reheat it in the air fryer at 350°F (177°C) for 2–3 minutes just before serving.
Finish the rice
- Once the rice is cooked and fluffed, immediately stir in 1.5 teaspoons (4 g) wasabi powder, 1.5 tablespoons (22 ml) toasted sesame oil, and 3 tablespoons (30 g) white sesame seeds while the rice is still warm.
- The heat will help distribute the wasabi and sesame flavors evenly.
- Taste and adjust wasabi to your heat preference.
- Gently fold in the sliced scallions if using.
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Ready when: Rice is evenly coated, fragrant with wasabi and sesame, and grains are separate
Tip: Stir the wasabi-sesame mixture in immediately while the rice is hot so the flavors meld fully. Adding it to cooled rice results in an uneven, speckled appearance.
Plate and serve
- Divide the warm wasabi sesame brown rice among four bowls or plates.
- Top each serving with a generous portion of the crispy tempura zucchini (about 3/4 cup or 180 g per serving).
- Garnish with additional toasted sesame seeds and crumbled nori if desired.
- Serve immediately while the zucchini is still warm and crispy.
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Ready when: Plated dish is visually balanced with rice as the base and zucchini crowning the top
Tip: Assemble and serve immediately; the tempura zucchini will soften as it cools. If you must wait, keep it warm uncovered in a 200°F (93°C) oven for up to 5 minutes.
Optional dipping sauce
- For an extra flavor dimension, whisk together 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, and 0.5 teaspoon (2.5 ml) additional toasted sesame oil.
- Serve this sauce on the side for drizzling over the zucchini if desired.
- This step is optional but highly recommended.
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Ready when: Sauce is emulsified and smooth
Tip: Make this sauce while the zucchini is cooking so it is ready to serve.
Storage and reheatingOven 350°F / 175°C
- Leftover cooked rice keeps well and can be reheated gently.
- Store remaining tempura zucchini in an airtight container in the refrigerator; it will soften but can be recrisped by reheating in a 350°F (177°C) air fryer for 3–4 minutes.
- For best results, eat the zucchini within 4 hours of cooking while it retains its textural contrast.
Good to know
Tips
- Cold batter is the secret to crispy, lacy tempura: use ice-cold water and work quickly. If the batter sits idle for more than 5 minutes, the baking powder's leavening action will diminish. Gently whisk to reactivate it before coating.
- Wasabi powder intensity varies by brand; start with 1.5 teaspoons (4 g) and taste the rice as you stir it in. Add more in 0.25-teaspoon increments if you prefer more heat. The warmth will bloom as the rice sits, so do not over-season initially.
- Air fryer temperature and cooking time vary by model. If your zucchini is not golden and crispy after 10 minutes, increase the temperature by 5°F (3°C) and try again. Conversely, if the coating darkens too quickly, lower the temperature slightly.
- For a complete meal, serve this over additional crispy tempura vegetables (eggplant, shiso leaves, or green beans) or alongside a light miso soup and a small side of quick-pickled ginger to cleanse the palate between bites.
Make ahead
The tempura batter can be made up to 4 hours in advance and stored in the refrigerator; briefly whisk gently before use to reactivate the baking powder. The brown rice can be cooked 1 day ahead and stored in the refrigerator; reheat gently on the stovetop with 1–2 tablespoons of water or in a microwave before stirring in the wasabi powder, sesame oil, and seeds.
Storage & reheating
Store cooked wasabi sesame brown rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with 1–2 tablespoons of water, stirring frequently, until warmed through. Store leftover crispy tempura zucchini separately in the refrigerator for up to 2 days (texture will soften over time). Recrisp in a 350°F (177°C) air fryer for 3–4 minutes before serving. Do not freeze; the batter becomes soggy upon thawing.
Substitutions
- cake_flour → all-purpose flour (use 0.625 cup or 75 g to maintain a light batter). Cake flour is lower in protein, which creates a lighter tempura texture, but all-purpose flour works well with a slight reduction in quantity.
- wasabi powder → prepared wasabi paste (use 1 tablespoon or 15 g, stirred into the rice with the sesame oil). Prepared wasabi has more moisture, so reduce other liquids slightly and stir thoroughly into hot rice.
- short-grain brown rice → white short-grain sushi rice or jasmine rice (reduce water to 1.75 cups or 420 ml and cook for 15–18 minutes). White rice cooks faster and provides a milder, slightly sticky base that pairs well with the bold wasabi-sesame profile.
- toasted sesame oil → garlic-infused sesame oil or a blend of 1 tablespoon (15 ml) toasted sesame oil plus 0.5 tablespoon (7.5 ml) soy sauce. Garlic sesame oil adds depth; the soy sauce blend creates a savory-umami layer and reduces the need for the optional dipping sauce.
