Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Peel and trim cucumber, halve lengthwise, then cut into thin 1/4” half-moons.

Peel carrot, and using peeler, shave into long ribbons. Discard top.

Trim and thinly slice green onions.

Evenly spread panko on a plate.

In a mixing bowl, combine tempura mix, 1/4 cup water, and half the sesame seeds (reserve remaining for cucumber salad). Stir until a thick batter forms, like pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Pat shrimp dry and place in bowl with batter. Toss until coated.

Transfer shrimp to plate with panko, shaking off any excess batter. Flip until coated on both sides, pressing gently to adhere.

Line another plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add canola oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if needed, carefully add shrimp to hot pan. Cook until shrimp are golden-brown and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate.

While shrimp cook, continue recipe.

In another mixing bowl, combine cucumbers, carrots, dressing, Sambal (to taste), a pinch of salt, and remaining sesame seeds.

Plate dish as pictured on front of card, topping rice with shrimp and garnishing shrimp with teriyaki glaze. Garnish dish with green onions. Bon appétit!