Godzilla Rolls are by far my favorite sushi roll. It is a combination of a few different rolls from different restaurants. It has all my favorite stuff: cream cheese, avocado, shrimp.. and the best part is… it’s FRIED. Another great thing about it is that it doesn’t contain any raw seafood so I am not afraid to make it at home (I will only eat raw fish if I am at a trusted restaurant, I don’t dare to prepare it myself). Oh, and probably the BEST thing about this is.. you can make about 10 of these for the price you would pay for ONE at a restaurant!
This recipe seems more complicated than it really is. Don’t be scared. Especially if you have made California Rolls, you will find that these are easy. Instead of battering my own tempura shrimp, I just bought the pre-made stuff in the freezer section of the grocery store. If you want to be fancy you can batter your own but that is too much work for me.
I realize this isn’t going to be a “family rotation” meal for any of you– but if you have an upcoming anniversary or just feel in the mood to make something different, this is a great one! I love the spicy mayo drizzled over the top. YUM.
- Sushi Rice (click HERE)
- Nori (dry roasted seaweed), 1 sheet
- 2-3 pieces shrimp tempura (prepared, I bought mine frozen from the store and baked them)
- 2 slices avocado
- 3-4 tsp (or so) cream cheese (use the block cream cheese and cut into a couple long, rectangular slices)
- ½ c. flour
- tempura batter
- oil for frying
- *Spicy mayo (see recipe below)
- Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you.
- Cover the bamboo with plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread sushi rice on top of the seaweed and press firmly.
- Turn the sushi layer over so that the seaweed is on top. Place shrimp tempura, avocado and cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT).
- Press the bamboo mat firmly with hands, then remove the rolled sushi.
- Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350-degrees) for about 3 minutes or until batter turns crispy and golden brown (you DON'T need to do this in a deep fryer. You can just do about 1/2 c. - 1 c. of oil in a frying pan and keep turning the roll until it is golden brown on all sides). Remove from oil and let cool for a few minutes.
- With a VERY sharp knife, cut the sushi roll into 4-5 pieces. Top with spicy mayo.
½ c. mayonnaise
2 Tbsp. Sriracha sauce
1 dash sesame oil
Stir ingredients together until well mixed. Serve over your favorite sushi roll.