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
Scale
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
