Crunchy shrimp tempura rolled in seasoned sushi rice and nori with creamy cream cheese and fresh herbs. Easy homemade sushi better than takeout!

Scale

4 large shrimp

1/2 cup tempura batter mix

Vegetable oil (for frying)

2 cups sushi rice, cooked and seasoned

4 sheets nori

1/2 cup panko breadcrumbs

1/2 cup cream cheese

1 tbsp mayonnaise

1 tsp fresh dill

1 tbsp fresh parsley

1/4 cup eel sauce

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1. Peel and devein shrimp. Dip in tempura batter and coat with panko breadcrumbs.

2. Heat oil to 350°F and fry shrimp until golden, about 2-3 minutes. Drain on paper towels.

3. Place nori on sushi mat and spread sushi rice evenly, leaving an edge.

4. Add cream cheese, dill, parsley, and shrimp tempura in the center.

5. Roll tightly using bamboo mat and slice into pieces.

6. Drizzle eel sauce and mayonnaise on top. Serve with soy sauce, ginger, and wasabi.

Use cold water for tempura batter to keep it crispy.

Don’t overfill rolls to prevent tearing nori.

Serve immediately for best texture.

Perfect for beginners and sushi lovers alike.