Creating Halibut Tempura with Japanese Pickles & Spring Onion Rice can be simple if you follow these clear steps:

1. Prepare the Rice: Cook your rice according to package instructions. Once cooked, fluff it with a fork and mix in the chopped spring onions. Set aside.

1. Prepare the Halibut: Cut the halibut into bite-sized pieces, ensuring they are evenly sized for frying. Season lightly with salt.

1. Make the Tempura Batter: In a large mixing bowl, combine the flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold sparkling water, stirring gently until just combined; it’s okay if the batter is slightly lumpy.

1. Heat the Oil: In a large, deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).

1. Fry the Halibut: Dip each piece of halibut into the tempura batter, allowing the excess batter to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, approximately 3-4 minutes on each side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

1. Prepare the Pickles: If using whole pickles, slice them into thin rounds or strips for easy serving.

1. Assemble the Dish: On each plate, serve a generous scoop of spring onion rice alongside several pieces of halibut tempura. Add a portion of the assorted Japanese pickles to the side of the plate.

1. Serve with Soy Sauce: Drizzle some soy sauce over the tempura or serve it on the side for dipping.

By following these straightforward instructions, you’ll be able to whip up this incredible dish quickly and efficiently, impressing your guests with your culinary skills.