Dirty Rice Tempura Shrimp Sushi Roll

Prep Time

30 minutes

Cook Time

5 minutes


2-3 people

Traditional sushi gets a whole new Creole flavor! This Dirty Rice Tempura Shrimp Sushi Roll by @capt.cooking is packed with fresh vegetables, herbs, creamy crab and crispy shrimp. Once you make this, you’ll never get takeout sushi again!

Dirty Rice Tempura Shrimp Sushi Roll

Kitchen Tip : Dirty Rice Tempura Shrimp Sushi Roll


  • 1/2 Pound Shrimp, Deveined

  • 2-5 Imitation Crab Sticks

  • 1 Avocado, Sliced

  • 1 Bell Pepper, Sliced

  • 2 Sheets Seaweed Paper

  • Green Onions, Chopped

  • 1/4 Cup Kewpie Mayo (Japanese Mayo)

  • Cream Cheese, Sliced

  • 1 Cup Milk

  • 1 Egg

  • Frying Oil

  • Tony’s Original Creole Seasoning, to Taste

  • 1 Box Tony’s Crispy Creole Fish Fry Mix

  • 1 Box Tony’s Creole Dirty Rice Dinner Mix

  • Tony’s Supreme Creole Crab Boil, to Taste

  • Clear


Making the Shrimp:

  1. In a bowl, combine the milk and egg. This is your wet mix.
  2. In another bowl, pour out the contents of the Tony’s Crispy Creole Fish Fry Mix. This is your dry mix.
  3. Slightly cut each shrimp along the spine (2 horizontal slits at the top and 1 slit at the bottom), then use your fingers and gently press down until you hear the shrimp “pop”. This prevents the shrimp from curling up while frying. Be careful not to cut the shrimp all the way through.
  4. Dip a shrimp into the wet mix and shake off the excess. Then, dip the shrimp into the dry mix and shake off the excess.
  5. Drop the shrimp into hot oil and fry for 2-3 minutes, flipping them halfway through cook time.
  6. Once done, take the shrimp out of the hot oil and let them drain on a wire rack or a plate lined with paper towels.

Making the Crab Salad:

  1. Shred the imitation crab.
  2. Add the Kewpie mayo, green onions, season to taste with Tony’s Original Creole Seasoning, then combine.

Making the Creole Sushi:

  1. Prepare Tony’s Creole Dirty Rice Dinner Mix according to the box instructions and then let cool.
  2. Place down a sheet of seaweed paper, spread some of the Tony’s Creole Dirty Rice over it, then flip the seaweed paper over.
  3. Onto the seaweed paper, place down some avocado slices, bell pepper slices, cream cheese, the crab salad and shrimp.
  4. Gently roll up the seaweed paper , pressing the roll together to ensure everything stays in place, then slice the roll.
  5. Garnish with Tony’s Supreme Creole Crab Boil, Kewpie mayo, green onion and enjoy!

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