Godzilla Roll (Fried Shrimp Tempura Sushi Roll) Recipe
Introduction
The Godzilla Roll is a deliciously indulgent fried shrimp tempura sushi roll loaded with creamy, crunchy, and savory flavors. Perfect for sushi lovers who want a crispy twist on classic rolls, this recipe makes a satisfying appetizer or meal for any occasion.
Ingredients
- 2 cups uncooked sushi rice
- 4 sheets toasted nori seaweed
- 8 pieces shrimp tempura
- 8 imitation crab sticks
- 1 cucumber or 1 avocado, cut into fine sticks
- 5 oz cream cheese, sliced into strips
- Tempura batter (use leftover batter from shrimp tempura preparation)
- About 1 cup vegetable oil (for deep frying)
- Spicy mayo
- Soy sauce
- Yum yum sauce
Instructions
- Step 1: Pour about 1 cup of vegetable oil into a large skillet and heat it to 350°F (175°C) for deep frying the sushi rolls.
- Step 2: Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the center of the mat.
- Step 3: Keep a bowl of water nearby to wet your hands and prevent rice from sticking. Take a handful of sushi rice and evenly spread it over the nori sheet. Flip the nori with rice face down on the mat.
- Step 4: Arrange 2 pieces of shrimp tempura, 2 cucumber or avocado sticks, 2 imitation crab sticks, and 2 tablespoons of cream cheese lengthwise on the seaweed.
- Step 5: Using the rolling mat, carefully roll the sushi forward, keeping the fillings secure inside. Remove the roll from the mat and place it on a tray. Repeat for the remaining sheets and fillings.
- Step 6: Dip each completed sushi roll into the leftover tempura batter, ensuring an even coat.
- Step 7: Carefully place the rolls into the preheated oil and deep fry for 2-3 minutes, turning occasionally until golden brown on all sides. Remove and drain on paper towels.
- Step 8: Using a very sharp knife, cut each fried Godzilla Roll into 5 to 6 equal pieces.
- Step 9: Drizzle the sushi pieces with spicy mayo or serve alongside yum yum sauce and soy sauce for dipping. Enjoy immediately for the best texture and flavor.
Tips & Variations
- Use avocado instead of cucumber for a creamier texture.
- Ensure your knife is very sharp to make clean cuts through the fried roll.
- If you don’t have leftover tempura batter, make a simple batch with flour, cold water, and egg for coating.
- Serve with pickled ginger and wasabi for an authentic sushi experience.
Storage
Godzilla Rolls are best enjoyed fresh and crispy. If storing leftovers, wrap tightly in plastic wrap and keep refrigerated for up to 24 hours. Reheat gently in a toaster oven or air fryer to restore crispiness, but note the texture will not be as perfect as when freshly fried.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the rolls without frying?
Yes, you can skip the tempura batter and frying steps for a lighter version. The roll will be similar to traditional sushi, though it won’t have the crispy exterior.
What is the best rice to use for sushi rolls?
Short-grain sushi rice or Japanese rice is ideal because it becomes sticky enough to hold the roll together but remains tender and flavorful.
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Godzilla Roll (Fried Shrimp Tempura Sushi Roll) Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
The Godzilla Roll is a flavorful fried shrimp tempura sushi roll that combines crispy tempura shrimp, creamy avocado or cucumber, imitation crab, and cream cheese wrapped in sushi rice and nori, then deep-fried in a tempura batter coating for an indulgent twist on a classic sushi roll. Served with spicy mayo, yum yum sauce, and soy sauce, this roll offers a delightful blend of textures and bold flavors, perfect for sushi lovers seeking a crunchy, creamy treat.
Ingredients
Sushi Rice and Nori
- 2 cups uncooked sushi rice
- 4 sheets toasted Nori seaweed
Fillings
- 8 pieces shrimp tempura
- 8 imitation crab sticks
- 1 cucumber or 1 avocado, cut into fine sticks
- 5 oz cream cheese, sliced into strips
Batter and Frying
- Tempura batter (use leftover batter from shrimp tempura preparation)
- About 1 cup vegetable oil (for deep frying)
Condiments
- Spicy mayo
- Soy sauce
- Yum yum sauce
Instructions
- Heat the oil: Pour about 1 cup of vegetable oil into a large skillet and heat it to 350°F (175°C) for deep frying the sushi rolls to achieve a crispy golden exterior.
- Prepare the rolling mat: Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap to prevent sticking. Put one nori sheet shiny side down on the center of the mat, ready for rice spreading.
- Spread the rice: Keep a bowl of water nearby to wet your hands, preventing rice from sticking. Take a handful of sushi rice and evenly spread it over the nori sheet. Then flip the nori with rice face down on the mat to prepare for fillings.
- Add fillings and roll: Arrange 2 pieces of shrimp tempura, 2 cucumber or avocado sticks, 2 imitation crab sticks, and 2 tablespoons of cream cheese lengthwise on the seaweed. Using the rolling mat, carefully roll the sushi forward, keeping fillings secure inside. Remove the roll from the mat and place it on a tray. Repeat for remaining nori sheets and fillings.
- Coat and fry the rolls: Dip each completed sushi roll into the leftover tempura batter, ensuring an even coat. Carefully place the rolls into the preheated oil and deep fry for 2-3 minutes, turning occasionally until golden brown on all sides. Remove and drain on paper towels to remove excess oil.
- Slice the rolls: Using a very sharp knife, cut each fried Godzilla Roll into 5 to 6 equal pieces for serving.
- Serve: Drizzle the sushi pieces with spicy mayo or serve alongside yum yum sauce and soy sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Wet your hands when handling sushi rice to prevent sticking and make spreading easier.
- Use a sharp knife to slice the fried rolls neatly without crushing them.
- Ensure oil temperature is maintained at 350°F for perfect frying; too low will result in soggy rolls, too high will burn them.
- Serve fried rolls immediately to retain their crispiness.
- Leftover tempura batter can be refrigerated but is best used fresh for optimal texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Godzilla Roll, Fried Shrimp Tempura Roll, Sushi Roll, Tempura Sushi, Japanese Fried Sushi, Spicy Mayo Sushi
