Description
The Godzilla Roll is a bold and crispy sushi roll that combines traditional Japanese flavors with a modern twist. This fusion masterpiece features a delectable mix of creamy avocado, savory seafood, and crispy tempura, all wrapped in a delicate layer of seasoned sushi rice. Topped with spicy mayo, eel sauce, and crunchy tempura crumbs, this roll is perfect for sushi enthusiasts looking to elevate their home cooking. Whether you’re hosting a sushi night or craving restaurant-quality sushi, this recipe is your ultimate guide!
Ingredients
Scale
For the Sushi Roll:
- 2 cups sushi rice, cooked and seasoned with 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tsp salt.
- 3 nori sheets (seaweed paper).
- 1 avocado, thinly sliced.
- 4 oz cream cheese, cut into strips.
- 6 shrimp tempura, cooked (or imitation crab, sliced).
- 2 tbsp tobiko or masago (optional).
- 1 tbsp sesame seeds, toasted.
For the Tempura Batter:
- 1 cup all-purpose flour.
- 1 egg, beaten.
- 1 cup cold sparkling water.
- Vegetable oil for frying.
For the Sauces and Toppings:
- 2 tbsp spicy mayo (1 part sriracha to 2 parts mayonnaise).
- 2 tbsp eel sauce (store-bought or homemade).
- 1/4 cup tempura crunchies (fried tempura batter bits).
- Pickled ginger and wasabi (for serving).
Instructions
Step 1: Prepare Sushi Rice:
- Rinse the rice under cold water until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop.
- Once cooked, let the rice cool slightly, then mix with rice vinegar, sugar, and salt.
Step 2: Assemble the Roll:
- Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.
- Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange avocado slices, cream cheese, and shrimp tempura across the middle of the rice.
Step 3: Roll the Sushi:
- Using the bamboo mat, carefully roll the sushi away from you, keeping it tight but gentle.
- Seal the roll by wetting the edge of the nori with water.
Step 4: Tempura Frying:
- Mix the tempura batter by whisking flour, egg, and sparkling water until smooth.
- Dip the rolled sushi into the batter, ensuring it is evenly coated.
- Fry in hot oil (350°F) until golden brown, about 2–3 minutes. Drain on paper towels.
Step 5: Slice and Serve:
- Using a sharp knife, slice the roll into 6–8 even pieces.
- Drizzle with spicy mayo and eel sauce, then sprinkle with sesame seeds and tempura crunchies.
- Serve with pickled ginger, wasabi, and soy sauce on the side.
Notes
- For a healthier version, skip the tempura frying and serve the roll fresh.
- Use plastic wrap on your bamboo mat to prevent sticking.
- Wet your knife with water before slicing for cleaner cuts.
- Feel free to substitute seafood with tofu or tempura-fried vegetables for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sushi, dinner
- Cuisine: Fusion, Japanese-American
Nutrition
- Calories: 510
- Sodium: 920mg
- Fat: 23g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 20g