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Shrimp Tempura Sushi Bake

A deconstructed sushi roll casserole featuring crispy tempura shrimp, creamy spicy crab mix, and sushi rice, perfect for dipping with roasted seaweed.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: Asian Fusion, Modern Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 3 cups cooked sushi rice short-grain
  • 0.25 cup rice vinegar
  • 1 tbsp sugar
  • 3 tbsp furikake seasoning
Tempura & Filling
  • 1 lb shrimp peeled, deveined, chopped
  • 1 cup tempura batter mix
  • 8 oz imitation crab shredded
  • 4 oz cream cheese softened
  • 0.5 cup Japanese mayonnaise Kewpie brand
Toppings
  • 2 tbsp sriracha to taste
  • 2 tbsp eel sauce unagi sauce
  • 2 packages roasted seaweed snacks Nori

Equipment

  • 9x13 Casserole Dish
  • Saucepan for frying
  • Mixing bowls
  • Rice cooker or pot

Method
 

  1. Preheat oven to 400°F (200°C). Mix hot cooked rice with vinegar and sugar, then press into a 9x13 casserole dish. Sprinkle with Furikake.
  2. Mix tempura batter with cold water. Dip chopped shrimp and fry in oil until golden (2-3 mins). Drain on paper towels.
  3. In a bowl, mix shredded crab, cream cheese, mayonnaise, and sriracha until thick and creamy.
  4. Fold the fried shrimp into the creamy crab mixture gently to coat.
  5. Spread the shrimp and crab mixture evenly over the rice layer in the dish.
  6. Bake for 15-20 minutes until the top is bubbly and golden brown.
  7. Remove from oven, drizzle with eel sauce and extra spicy mayo. Top with green onions.
  8. Serve warm by scooping onto roasted seaweed sheets.

Notes

Ensure the cream cheese is fully softened to avoid lumps in your sauce. For extra crunch, add cucumber slices on the side.