Begin by rinsing sushi rice under cold water until the water runs clear, then cook it in a rice cooker according to the manufacturer's instructions. Once the rice is cooked, transfer it to a large bowl and let it cool to room temperature.

In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (175°C). While the oil is heating, coat your shrimp in tempura batter. Carefully fry the shrimp in batches for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and place on paper towels.

Preheat your oven to 375°F (190°C). In a baking dish, layer your cooked sushi rice evenly at the bottom, followed by a layer of the crispy tempura shrimp. Drizzle your desired creamy sauces over the shrimp.

Place the baking dish in the preheated oven and bake for about 20 minutes. For extra crunch, consider broiling for an additional 1-2 minutes toward the end.

Remove the dish from the oven and let it cool slightly. Cut the Shrimp Tempura Sushi Bake into squares or rectangles, and serve warm, optionally with seaweed sheets.