Thaw the frozen shrimp and pat them dry with paper towels to remove excess moisture. Set aside.
Prepare the tempura batter according to package instructions or make a simple batter by mixing flour, cornstarch, and cold water until smooth. The batter should be slightly runny but able to coat the shrimp evenly.
Heat vegetable oil in a deep pot or frying pan over medium-high heat until it reaches about 350°F (175°C). To test, drop a small bit of batter—it should sizzle and bubble immediately.
Dip each shrimp into the tempura batter, ensuring they are coated evenly. Carefully lower them into the hot oil and fry in batches to avoid overcrowding, cooking until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
In a large bowl, fold the lightly seasoned sushi rice with rice vinegar if desired, for extra zest. Fluff the rice to loosen the grains and prepare it for assembly.
Arrange the cooked sushi rice in bowls, spreading it evenly for a base layer. Place strips or squares of nori around or on top of the rice for added flavor and texture.
Top each bowl with the crispy fried shrimp, spreading them out to showcase their crunch. Drizzle soy sauce over the dish, or serve on the side for dipping.
Finish by adding additional nori or a few extra strips for visual appeal and texture. Serve immediately to enjoy the contrast of crispy shrimp with soft rice and chewy nori.
