Description
The Godzilla Roll is a mouthwatering sushi roll featuring crispy fried shrimp tempura combined with imitation crab, fresh cucumber or avocado, and creamy cream cheese, all wrapped in toasted nori sheets and sushi rice. This roll is deep-fried to golden perfection and served with spicy mayo, soy sauce, or yum yum sauce for an exciting and flavorful dining experience.
Ingredients
Units
Scale
Main 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 toasted nori seaweed sheets
For Serving
- Spicy mayo
- Soy sauce
- Yum yum sauce
Instructions
- Heat the oil: Pour about 1 cup of oil into a large skillet and heat it to 350°F (175°C) for deep frying the sushi rolls.
- Prepare rolling mat and nori: Cover a bamboo sushi rolling mat with plastic wrap and place one nori sheet shiny side down on it.
- Spread the rice: Keep a bowl of water nearby to wet your hands and prevent rice from sticking. Take a handful of cooked sushi rice and spread it evenly over the nori sheet. Carefully flip the nori over so the rice is facing down.
- Add fillings: Lay 2 shrimp tempura pieces, 2 cucumber sticks, 2 crab sticks, and 2 tablespoons of cream cheese lengthwise onto the seaweed.
- Roll the sushi: Using the bamboo mat, roll the sushi forward tightly, keeping the filling inside. Remove the roll from the mat and place it on a tray. Repeat with the remaining nori sheets and fillings.
- Batter and deep fry: Use leftover shrimp tempura batter to dip each sushi roll. Deep fry the rolls in the hot oil for 2-3 minutes, turning carefully until golden brown on all sides. Remove and drain on paper towels.
- Slice the roll: Using a very sharp knife, cut each Godzilla roll into 5-6 pieces.
- Serve and garnish: Drizzle with spicy mayo or serve with yum yum sauce and soy sauce for dipping.
Notes
- Make sure the oil is at the correct temperature to ensure even frying and crispiness.
- Wet your hands frequently when handling sushi rice to prevent sticking.
- Use a sharp knife and wet it between cuts to achieve clean sushi slices.
- Customize by substituting cucumber with avocado for a creamier texture.
- Leftover tempura batter can be refrigerated and used within 24 hours for best results.
Nutrition
- Serving Size: 1 roll (approximately 6 pieces)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg
