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A delicious Godzilla Roll (Fried Shrimp Tempura Roll) | Chefjar featuring golden crispy tempura shrimp and savory toppings served on a ceramic plate.

Godzilla Roll (Fried Shrimp Tempura Roll)

Master the art of the iconic Godzilla Roll with this ultimate 5-step guide. This crunchy, savory masterpiece pairs crispy shrimp tempura with creamy avocado and signature sauces for a professional-grade sushi experience at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups short-grain sushi rice
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 4-5 sheets toasted nori dried seaweed
  • 8-10 large shrimp, peeled and deveined with tails on
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup ice-cold sparkling water
  • 1 large ripe avocado, sliced into strips
  • 1 cucumber, julienned
  • 1/4 cup Japanese mayonnaise Kewpie
  • 2 tbsp Sriracha sauce
  • 1/4 cup Unagi sauce eel sauce
  • 1/2 cup tempura flakes tenkasu
  • 1 tbsp toasted sesame seeds
  • Vegetable oil for deep frying

Equipment

  • Bamboo sushi rolling mat (makisu)
  • Sharp chef's knife or sushi knife
  • Deep fryer or heavy-bottomed pot for frying
  • Mixing bowls for batter and sauces
  • Rice cooker or medium saucepan for sushi rice
  • Fine mesh strainer
  • Tongs
  • Cutting board
  • Damp kitchen cloth for cleaning knife blade

Method
 

  1. Prepare the sushi rice by cooking it according to package directions, then gently fold in the rice vinegar, sugar, and salt mixture while warm. Let it cool to room temperature.
  2. Whisk the flour, cornstarch, and ice-cold sparkling water together in a bowl until just combined to create the tempura batter.
  3. Heat vegetable oil to 350°F (175°C). Dip each shrimp into the batter, ensuring it is well-coated, and deep fry until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
  4. Place a sheet of nori shiny side down on your bamboo mat. Spread an even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
  5. Place the fried shrimp (tails pointing out if desired), avocado strips, and cucumber strips horizontally across the center of the rice.
  6. Using the bamboo mat, lift the bottom edge and roll tightly over the fillings, applying gentle pressure to secure the roll.
  7. Using a very sharp, damp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between every cut to keep the edges clean.
  8. Arrange the pieces on a platter, drizzle generously with spicy mayo and unagi sauce, and garnish with tempura flakes and toasted sesame seeds.

Notes

For the best texture, serve immediately so the shrimp tempura remains crunchy. If your rice is too sticky, keep a small bowl of water mixed with a splash of vinegar nearby to dip your fingers in while handling the rice. To customize, you can add cream cheese or imitation crab to the filling. Avoid overfilling the roll, as this makes it difficult to close and slice properly.