Tempura di Gambero con Ricciola, Tobico, Teriyaki e Philadelphia

Tempura di Gambero con Ricciola, Tobico, Teriyaki e Philadelphia is a contemporary Italian-Japanese fusion dish that exemplifies the "sushi fusion" trend popular in Italy, particularly in port cities like Genova. The dish combines a crispy shrimp tempura with slices of amberjack (ricciola), a prized local fish in the Ligurian Sea, topped with tobiko (flying fish roe) for a briny pop, drizzled with sweet teriyaki sauce, and finished with a dollop of Philadelphia cream cheese. This unlikely combination of Japanese tempura, Italian ricciola, and American cream cheese reflects the inventive, cross-cultural approach of many Italian sushi chefs.

A great version of this dish is distinguished by the contrast of temperatures and textures: the tempura must be shatteringly crisp and served immediately, while the ricciola should be impeccably fresh, sliced against the grain for a buttery mouthfeel. The teriyaki should be balanced—not cloyingly sweet—and the cream cheese should be used sparingly to add richness without overwhelming the delicate fish. Overly thick batter or soggy tempura are common pitfalls.

In Genova, Sky Sushi, as highlighted by Restory Food, is a notable venue serving this dish. Regional variations might substitute ricciola with local catches like branzino or orata, or replace Philadelphia with mascarpone for a more Italian profile. Some versions add avocado or a drizzle of spicy mayo, but the core remains a celebration of crisp, creamy, and oceanic flavors.