Description
The Godzilla Roll is a delectable fried shrimp tempura sushi roll featuring crunchy shrimp tempura, creamy cream cheese, fresh cucumber or avocado, and imitation crab sticks, all wrapped in toasted nori and sushi rice. This roll is deep-fried in tempura batter for a crispy exterior and served with spicy mayo and yum yum sauce for an irresistible taste 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 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) to prepare for deep frying the sushi rolls.
- Prepare Rolling Mat: Place a bamboo sushi rolling mat on the table and cover it with plastic wrap to prevent sticking. Position a nori sheet on the mat with the shiny side down.
- Spread Rice: Keep a bowl of water nearby to wet your hands to prevent the rice from sticking. Take a handful of cooked sushi rice and spread it evenly over the nori sheet. Then carefully flip the nori sheet so the rice is facing down.
- Add Fillings: Place 2 shrimp tempura pieces, 2 cucumber sticks, 2 crab sticks, and 2 tablespoons of cream cheese lengthwise along the seaweed.
- Roll the Sushi: Use the bamboo mat to roll the sushi tightly forward, keeping the fillings inside. Remove the roll from the mat and place it on a tray. Repeat with the remaining sheets and ingredients.
- Batter and Fry: Using the leftover tempura batter from making shrimp tempura, dip each sushi roll completely into the batter. Carefully deep fry each roll in the hot oil for 2-3 minutes, turning to ensure the roll is golden brown on all sides. Remove and place on paper towels to drain excess oil.
- Slice and Serve: Using a very sharp knife, cut each fried roll into 5-6 pieces.
- Garnish and Enjoy: Drizzle with spicy mayo or serve alongside yum yum sauce and soy sauce for dipping.
Notes
- Make sure to keep your hands wet when handling sushi rice to prevent sticking.
- Maintain the oil temperature at around 350°F (175°C) for proper frying.
- Use a sharp knife to slice the rolls cleanly without crushing them.
- Leftover tempura batter can be kept chilled for later use.
- If you prefer a lighter option, you can omit the deep-frying step and enjoy it as a traditional roll.
Nutrition
- Serving Size: 1 roll (approx. 6 pieces)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
