Godzilla Rolls are by far my favorite sushi roll that I can make at home. It is a combination of a few different rolls from different restaurants. It has all my favorite stuff: cream cheese, avocado, and shrimp. And the best part is that it’s FRIED!
Another great thing that I love about these Godzilla Rolls is that they doesn’t contain any raw seafood so I am not afraid to make them at home. I will only eat raw fish if I am at a trusted restaurant, I am pretty picky about my raw seafood and I don’t dare to prepare it myself unless I know that I am getting it from ocean to my kitchen in less than 12 hours… so as you can probably guess with me living in BOISE, that doesn’t happen too often. 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. Once you get the hang of rolling sushi rolls, it’s really no biggie.
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. If you don’t like battered shrimp, feel free to use just regular, cooked shrimp. Do whatever you like best.
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
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.
Stir ingredients together until well mixed. Serve over your favorite sushi roll.