Name: Shrimp Tempura Sushi Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups uncooked sushi rice (short-grain); 2 1/2 cups water (or as directed for your rice); 1/3 cup rice vinegar; 2 tablespoons granulated sugar; 1 teaspoon salt; 3 –4 tablespoons furikake seasoning; 1 –2 sheets nori (crushed (or 2 tablespoons nori flakes)); 10 –12 ounces imitation crab (kani, shredded); 4 ounces cooked shrimp (chopped (optional)); 1/2 cup Kewpie mayonnaise (or regular mayo); 3 ounces cream cheese (softened (optional but recommended)); 1 –2 tablespoons sriracha (to taste); 1 –2 tablespoons soy sauce (optional); 2 green onions (thinly sliced (reserve some for topping)); Crispy Tempura + Toppings; 10 –12 pieces frozen shrimp tempura (cooked until very crisp); 1/3 cup Kewpie mayonnaise (for spicy mayo drizzle); 1 –2 tablespoons sriracha (for spicy mayo drizzle); 2 –3 tablespoons eel sauce (unagi sauce); 1 tablespoon sesame seeds; 2 –4 tablespoons tobiko or masago (optional); 1 –2 tablespoons nori flakes (optional); Nori sheets or roasted seaweed snack sheets; Soy sauce

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If you love sushi rolls but don’t love the rolling part (same!), this shrimp tempura sushi bake is about to be your new go-to. It’s got that cozy, scoopable sushi-bake comfort with the exact vibe of a shrimp tempura roll seasoned sushi rice, a creamy seafood layer, and a generous pile of crispy tempura shrimp on top. The best part? You can slice it into neat squares like the photo, set it on nori sheets, and let everyone build their own bites at the table.

Shrimp tempura sushi bake square with crispy tempura, spicy mayo, and eel sauce on a white plate

Why You’ll Love Shrimp Tempura Sushi Bake

This recipe delivers “shrimp tempura roll” flavor without any of the fussy rolling. It’s creamy, crunchy, and super family-friendly. Everyone can scoop or slice, wrap in nori, and dip to their heart’s content. Sushi bakes became popular as a fun, deconstructed way to enjoy sushi flavors at home, and this version is extra satisfying because the crispy tempura goes on top right at the end, so it stays crunchy like restaurant tempura.

Simple Ingredients

Here’s the ingredient lineup for this sushi bake. Simple staples like sushi rice, a creamy crab mixture, and crispy shrimp tempura, finished with spicy mayo, eel sauce, and a few fun toppings like furikake and green onions.

Sushi rice: Short-grain sushi rice gives you that classic sticky, sliceable base.
Water: Needed to cook the rice to the perfect tender texture.
Rice vinegar: This is what gives sushi rice its signature bright flavor.
Sugar: Balances the vinegar so the rice tastes seasoned, not sour.
Salt: Bring the rice seasoning together.
Furikake seasoning: Adds instant sushi flavor with sesame, nori, and a little savory crunch.
Nori sheets or nori flakes: Layered into the rice and sprinkled on top for that true sushi taste.
Imitation crab (kani): The classic sushi bake staple is easy, affordable, and deliciously sweet.
Cooked shrimp: Optional, but I love adding a little extra seafood flavor in the creamy layer.
Kewpie mayonnaise (or regular mayo): Kewpie gives the most authentic sushi-shop flavor, but regular works too.
Cream cheese: Makes the topping extra creamy and rich (highly recommended).
Sriracha: Adds gentle heat and that spicy-roll vibe.
Soy sauce: A little splash deepens flavor and makes the crab mixture pop.
Green onions: Fresh, bright, and a perfect finishing touch.
Frozen shrimp tempura: The easiest way to get the crunchy topping, no deep frying required.
Eel sauce (unagi sauce): That glossy, sweet-savory drizzle that makes it taste like takeout.
Sesame seeds: Nutty crunch and a pretty finish.
Tobiko or masago: Optional, but those orange pops make it look just like the inspiration photo.

Servings and Time

Servings: 6–8
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recommended Equipment

8×8-inch baking dish
Parchment paper
Rice cooker or saucepan with lid
Small bowl (for rice seasoning)
Mixing bowl
Spatula
Measuring cups and spoons
Knife + cutting board
Sheet pan or air fryer basket (for tempura shrimp)

What is Needed

Sushi Rice Layer

2 cups uncooked sushi rice (short-grain)
2 1/2 cups water (or as directed for your rice)
1/3 cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt
3–4 tablespoons furikake seasoning
1–2 sheets nori, crushed (or 2 tablespoons nori flakes)

Creamy Seafood Layer

10–12 ounces imitation crab (kani), shredded
4 ounces cooked shrimp, chopped (optional)
1/2 cup Kewpie mayonnaise (or regular mayo)
3 ounces cream cheese, softened (optional but recommended)
1–2 tablespoons sriracha (to taste)
1–2 tablespoons soy sauce (optional)
2 green onions, thinly sliced (reserve some for topping)

Crispy Tempura + Toppings

10–12 pieces frozen shrimp tempura, cooked until very crisp
1/3 cup Kewpie mayonnaise (for spicy mayo drizzle)
1–2 tablespoons sriracha (for spicy mayo drizzle)
2–3 tablespoons eel sauce (unagi sauce)
1 tablespoon sesame seeds
2–4 tablespoons tobiko or masago (optional)
1–2 tablespoons nori flakes (optional)

For Serving

Nori sheets or roasted seaweed snack sheets
Soy sauce

Instructions

Preheat the oven to 425°F (220°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for lifting and clean slicing.
Rinse the sushi rice until the water runs mostly clear. Cook the rice with the water in a rice cooker or on the stovetop.
In a small bowl, stir together 1/3 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved.
When the rice is finished, transfer it to a bowl and gently fold in the vinegar mixture while it is still warm.
Press the seasoned rice firmly into the prepared baking dish into an even layer. Sprinkle with furikake and crushed nori.
In a mixing bowl, combine imitation crab, optional chopped shrimp, 1/2 cup mayo, softened cream cheese, sriracha, soy sauce (if using), and most of the green onions.
Spread the creamy seafood mixture evenly over the rice.
Bake for 10–15 minutes, until warmed through and lightly bubbly. If you’d like a little color, broil for 1–2 minutes, watch closely.
While it bakes, cook the frozen shrimp tempura until very crisp (air fryer or oven works best).
Remove the baking dish from the oven and immediately pile the crispy shrimp tempura on top.
Stir together the spicy mayo drizzle (1/3 cup mayo + 1–2 tablespoons sriracha) and drizzle over the top. Add eel sauce drizzle.
Finish with sesame seeds, tobiko/masago (if using), nori flakes (optional), and the reserved green onions.
Let rest 5 minutes, then lift out using parchment and cut into squares. Serve with nori sheets and soy sauce.

What To Serve With This Recipe

Miso soup
Edamame
Cucumber salad or seaweed salad
Steamed veggies (great for kids)
Pickled ginger
Extra nori sheets and soy sauce

Top Tips

Press the rice down firmly so it slices into clean squares and doesn’t crumble.
Add the tempura shrimp after baking, so it stays crispy and looks just like the photo.
Use parchment with overhang so you can lift, slice, and plate neatly.
Keep the spicy mayo mild for kids and serve extra sriracha on the side for adults.
Want less mess? Prep the rice and crab mixture ahead, then bake and top right before serving.

Recipe Variations

Swap imitation crab for real crab for a more luxe version.
Add diced avocado or cucumber on top after baking for a fresh roll vibe.
Use cooked salmon or canned tuna instead of crab.
Sprinkle tempura crumbs (tenkasu) under/over the shrimp for extra crunch.
Make it spicier with extra sriracha or thin jalapeño slices.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. If possible, keep tempura shrimp separate so it stays crisp.
Reheat the rice-and-seafood portion in the oven at 350°F (175°C) until warmed through, then add freshly crisped tempura shrimp on top.
If reheating a fully assembled square, the shrimp will soften a bit an air fryer helps bring some crunch back.

If you like this recipe, you will love this easy spicy tuna sushi roll recipe. It really is better than takeout!