Rinse 2 cups of sushi rice under cold water until water runs clear. Cook the rice with 2 ½ cups of water. Let sit for 10 minutes and fluff with a fork.

Whisk together 1 cup of all-purpose flour, ½ cup of cornstarch, and a pinch of salt. Gradually stir in 1 cup of iced water until just combined.

Heat 2 inches of vegetable oil in a pan over medium-high heat to 350°F. Dip shrimp into the batter and fry for 2-3 minutes until golden.

In a greased 9x13-inch baking dish, spread the cooled sushi rice as a base. Arrange tempura shrimp on top and drizzle with sauces.

Preheat oven to 400°F. Bake for 15-20 minutes until heated through and slightly golden. Broil for 2-3 minutes for extra crispiness.

Let cool slightly before cutting into squares. Serve warm, garnished with green onions or sesame seeds.