Krab† and cream cheese tempura in a spicy chili sauce, topped with spicy krab† and shrimp.

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it cool for a few minutes and season with salt.

Prepare Sushi Rice

In a bowl, mix the tempura batter mix with water until smooth. Cut the cream cheese into strips and wrap each strip with a krab stick. Dip the wrapped krab and cream cheese into the tempura batter.

Prepare Tempura Filling

In a deep pan, heat oil over medium heat. Fry the tempura-wrapped krab and cream cheese until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry Tempura

Lay a nori sheet on a bamboo sushi mat, spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place the fried tempura filling in the center. Add cooked shrimp on top of the tempura.

Assemble the Rolls

Using the sushi mat, carefully roll the nori tightly away from you, pressing gently to form a roll. Slice the roll into bite-sized pieces.

Roll and Slice

In a small bowl, mix spicy chili sauce, mayonnaise, and Sriracha sauce. Drizzle over the sliced rolls.

Prepare Sauce

Sprinkle sliced green onions and sesame seeds over the rolls. Serve immediately.

Garnish and Serve

Sushi rice

chili shrimp roll

Recipe information

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