Description
The Godzilla Roll is a delicious fried shrimp tempura sushi roll that combines crispy shrimp tempura, fresh cucumber or avocado, imitation crab sticks, and creamy cream cheese wrapped in toasted nori and sushi rice. This roll is deep-fried to a perfect golden brown and served with flavorful spicy mayo, soy sauce, or yum yum sauce, creating a delightful fusion of crunchy texture and rich taste.
Ingredients
Units
Scale
Sushi Roll Ingredients
- 2 cups uncooked sushi rice
- 8 pieces shrimp tempura
- 8 imitation crab sticks
- 1 cucumber or avocado, cut into fine sticks
- 5 oz cream cheese
- 4 sheets toasted nori seaweed
For Serving
- Spicy mayo
- Soy sauce
- Yum yum sauce
Instructions
- Heat Oil: Heat about 1 cup of oil in a large skillet to 350°F (175°C) for deep frying the sushi rolls. Maintain this temperature for even frying.
- Prepare Rolling Mat: Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking. Place one sheet of toasted nori shiny side down on the mat.
- Spread Rice: Wet your hands with water to prevent rice from sticking. Take a handful of cooked sushi rice and spread it evenly over the nori sheet. Carefully flip the nori sheet so the rice side is down.
- Add Fillings and Roll: Place 2 shrimp tempura pieces, 2 cucumber sticks, 2 imitation crab sticks, and 2 tablespoons of cream cheese lengthwise on the seaweed. Roll the sushi tightly using the bamboo mat, securing the filling inside. Remove the roll from the mat and place on a tray. Repeat with remaining nori sheets and fillings.
- Batter and Fry Rolls: Using leftover shrimp tempura batter, dip each sushi roll completely. Deep fry the batter-coated rolls in the hot oil for 2-3 minutes, turning occasionally until golden brown on all sides. Remove from oil and drain on paper towels to absorb excess oil.
- Slice and Serve: Using a very sharp knife, slice each fried roll into 5-6 pieces. Serve with drizzles of spicy mayo, soy sauce, or yum yum sauce for dipping and added flavor.
Notes
- Ensure the oil temperature is steady at 350°F (175°C) to achieve crispy, non-greasy rolls.
- Use a very sharp knife dipped in water for clean slicing of the fried rolls.
- Substitute avocado for cucumber for a richer flavor and creamy texture.
- Prepare all fillings before starting to roll so the process is smooth and quick.
- Leftover tempura batter can be used efficiently to coat the rolls, adding extra crunchiness.
Nutrition
- Serving Size: 1 serving (approx. 1 roll sliced into 5-6 pieces)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg
