Description
The Godzilla Roll is a delectable fried shrimp tempura sushi roll featuring crispy tempura shrimp, imitation crab, creamy cream cheese, and fresh cucumber or avocado, all wrapped in toasted nori and sushi rice. Deep-fried to golden perfection and served with spicy mayo, soy sauce, or yum yum sauce, this roll offers a delightful combination of textures and flavors perfect for sushi lovers seeking a crispy twist.
Ingredients
Units
Scale
Sushi Roll Ingredients
- 2 cups sushi rice, uncooked
- 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 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 the Rolling Mat: Place a bamboo sushi rolling mat on a work surface and cover it with plastic wrap to prevent sticking. Lay one nori sheet shiny side down on the mat.
- Spread the Rice: Keep a bowl of water nearby and wet your hands to prevent rice from sticking. Grab a handful of sushi rice and evenly spread it over the nori sheet. Carefully flip the nori over so the rice is on the bottom.
- Add Fillings: Place 2 shrimp tempura pieces, 2 cucumber sticks, 2 crab sticks, and 2 tablespoons of cream cheese lengthwise along the seaweed edge closest to you.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi away from you, keeping the fillings tightly enclosed. Remove the roll from the mat and set it on a tray. Repeat with remaining nori sheets and ingredients.
- Batter and Fry the Rolls: Using leftover shrimp tempura batter, dip each sushi roll completely and carefully into the batter. Gently place the rolls into the hot oil and deep fry for 2 to 3 minutes, turning to ensure even golden brown crispiness on all sides.
- Drain and Slice: Remove the fried rolls from oil and place them on a plate lined with paper towels to drain excess oil. Using a very sharp knife, cut each roll into 5 to 6 pieces.
- Serve: Drizzle the slices with spicy mayo or serve alongside yum yum sauce and soy sauce as dipping options for an enhanced flavor experience.
Notes
- Make sure the oil temperature is maintained at 350°F (175°C) to get the perfect crispy texture without absorbing too much oil.
- Use a sharp knife dipped in water to slice the fried rolls cleanly and avoid squashing the sushi.
- You can substitute cucumber with avocado for a creamier texture.
- Leftover tempura batter can be refrigerated and used for other frying needs within a day.
- Ensure hands are wet when handling sushi rice to prevent sticking.
Nutrition
- Serving Size: 1 roll (approx. 100g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
