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Godzilla Shrimp Tempura Roll Recipe

Avatar photoByMia
Jump to Recipe· 4.7 from 294 reviews

If you’ve been craving something epic to jazz up your sushi nights, I absolutely love sharing my take on the Godzilla Shrimp Tempura Roll Recipe with friends and family—it’s fan-freaking-tastic! This roll is crispy on the outside, creamy and fresh on the inside, and loaded with flavor that’ll have you coming back for more. Trust me, once you try making this at home, you’ll find how satisfying it is to create restaurant-worthy rolls right in your own kitchen.

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Why You’ll Love This Recipe

  • Crispy and Creamy Texture: The tempura-fried roll gives you this unbeatable crunch paired with smooth cream cheese and fresh veggies.
  • Impressive Yet Easy: You don’t need to be a sushi pro to nail this recipe—it’s straightforward but yields jaw-dropping results.
  • Customizable Ingredients: Whether you want to swap avocado for cucumber or spice it up differently, this recipe handles it all.
  • Perfect for Entertaining: It’s a real crowd-pleaser that gets everyone excited at the table.
The image shows a close-up of two sushi rolls on a white marbled surface. Each roll has several layers: the outer layer is white rice with a light yellow sauce drizzled on top and sprinkled with small white sesame seeds. Inside, there is a dark green seaweed layer wrapping around the filling. The filling includes a thin white and red spiral piece of imitation crab, light beige tempura bits, and a small slice of green cucumber. The texture of the rice looks soft and sticky, while the seaweed is smooth and slightly shiny. Photo taken with an iphone --ar 2:3 --v 7 - Godzilla Shrimp Tempura Roll, Shrimp Tempura Sushi Roll, Crispy Shrimp Roll, Homemade Sushi Rolls, Sushi Recipes for Beginners this …

Ingredients You’ll Need

You’ll notice this Godzilla Shrimp Tempura Roll Recipe combines classic sushi components with that extra fried crunch that takes it over the top. Choosing fresh, quality ingredients really makes a difference, especially with the shrimp tempura and cream cheese elements.

Flat lay of a small mound of uncooked sushi rice, eight pieces of golden fried shrimp tempura, eight bright red and white imitation crab sticks, a few thin green cucumber sticks, a small block of smooth white cream cheese, four dark green toasted nori seaweed sheets, three small white ceramic bowls each filled with creamy spicy mayo, glossy soy sauce, and pinkish yum yum sauce, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Godzilla Shrimp Tempura Roll, Shrimp Tempura Sushi Roll, Crispy Shrimp Roll, Homemade Sushi Rolls, Sushi Recipes for Beginners
  • Sushi Rice: The foundation for any good roll—make sure it’s properly seasoned and slightly sticky but not mushy.
  • Shrimp Tempura: You can either buy pre-made or make your own; crispy, golden shrimp tempura is key here.
  • Imitation Crab Sticks: Adds a sweet and slightly chewy texture that balances the shrimp.
  • Cucumber or Avocado: Use cucumber for freshness and crunch or avocado for creamy richness—your call!
  • Cream Cheese: This adds that silky, rich layer that’s so characteristic of tempura sushi rolls.
  • Toasted Nori Seaweed: Essential for wrapping everything together; get the thin, crispy sheets from a specialty store.
  • Spicy Mayo: A little heat and creaminess that brightens the whole roll.
  • Soy Sauce: For dipping to add that umami kick.
  • Yum Yum Sauce: Your secret weapon for dipping or drizzling—trust me on this!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about the Godzilla Shrimp Tempura Roll Recipe is how easy it is to customize it to your taste. I often tweak mine depending on what I have on hand or the flavor profile I’m craving—go ahead and make it your own!

  • Vegetarian Version: Swap out shrimp and crab for tempura sweet potato and avocado—I tried this for a friend and was amazed at how satisfying it was.
  • Extra Spicy: Mix a little sriracha in your mayo or add jalapeño slices inside the roll for a fiery kick.
  • Gluten-Free Adaptation: Use gluten-free tempura batter and tamari instead of soy sauce.
  • Crunch Boost: Add tempura flakes (tenkasu) on top for an extra layer of crunch—I always have them handy for this.

How to Make Godzilla Shrimp Tempura Roll Recipe

Step 1: Prepare Your Sushi Rolling Station

Lay out your bamboo sushi rolling mat and cover it with plastic wrap to prevent sticking—this little trick saves you so much hassle during rolling! Keep a bowl of water nearby to wet your hands each time before handling rice, helping prevent stickiness. Place your nori sheet shiny side down on the mat—it’s the shiny side that should face the outside of the roll.

Step 2: Spread the Sushi Rice and Flip the Nori

Grab a handful of sushi rice (wet your hands first!) and spread it evenly over the nori sheet, covering the entire surface gently but firmly. This step takes a bit of practice, so don’t worry if it’s not perfect on your first try. Then, carefully flip the nori over so the rice side is down—this way, your fillings will be exposed on the inside when you roll.

Step 3: Add Your Fillings

Lay two shrimp tempura pieces lengthwise on the center of the nori, then add two crab sticks and two cucumber (or avocado) sticks alongside. Finally, spoon about two tablespoons of cream cheese along the length. When I first tried this, I underestimated how much filling to add—but feel free to pile it confidently without overstuffing!

Step 4: Roll It Up Tight

Using the bamboo mat, roll forward slowly while gently but firmly pressing the ingredients inside. If you roll quickly, the filling might spill out—take your time! Once rolled, remove the sushi roll from the mat and set it on a tray. Repeat the process with your other nori sheets and ingredients.

Step 5: Dip and Deep Fry the Rolls

Here’s the magic step: Use leftover tempura batter (the same used for shrimp) and generously dip each rolled sushi. Heat oil to 350°F (175°C) in a deep skillet and carefully fry the rolls, turning them gently to get a golden brown and crispy crust all around (about 2-3 minutes). Don’t overcrowd the pan, and keep a close eye so they don’t burn. After frying, place rolls on paper towels to drain excess oil.

Step 6: Slice and Serve

Using a very sharp knife (wet the blade to prevent sticking), slice each roll into 5-6 bite-sized pieces. Lay them out on a serving platter, drizzle generously with spicy mayo or yum yum sauce, and serve alongside soy sauce for dipping. You’ll absolutely impress yourself with how restaurant-quality this looks and tastes!

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Pro Tips for Making Godzilla Shrimp Tempura Roll Recipe

  • Wet Your Hands and Knife: Keeps the rice from sticking and gives you clean cuts for neat sushi pieces.
  • Don’t Overfill the Roll: Helps to keep your roll tight and less likely to burst when frying.
  • Oil Temperature Is Key: I’ve found that 350°F (175°C) gives the perfect tempura crunch without sogginess.
  • Use Plastic Wrap on the Mat: Speeds up cleanup and prevents your bamboo mat from getting soggy.

How to Serve Godzilla Shrimp Tempura Roll Recipe

The image shows three pieces of sushi rolls on a white plate with a white marbled surface underneath. Each roll has four layers: the outermost layer is a light yellow thin batter with some white sesame seeds sprinkled on top, followed by a thin black seaweed layer inside. Inside the seaweed layer, there is white sticky rice surrounding the inner fillings. The innermost fillings include pieces of light pink crab stick, green cucumber, and some white cream or sauce. To the left side of the rolls on the plate, there is a triangular fried item with a drizzle of orange sauce on top. In the background, there are two small stacked white bowls. photo taken with an iphone --ar 2:3 --v 7 - Godzilla Shrimp Tempura Roll, Shrimp Tempura Sushi Roll, Crispy Shrimp Roll, Homemade Sushi Rolls, Sushi Recipes for Beginners

Garnishes

I like to sprinkle tiny bits of toasted sesame seeds or thinly sliced green onions on top—they add freshness and a subtle crunch that balances the fried roll beautifully. Pickled ginger on the side is also a fantastic palate cleanser.

Side Dishes

My go-to sides include miso soup, edamame sprinkled with sea salt, and a simple seaweed salad. Together, they round out the meal with light textures and vibrant flavors that complement the rich Godzilla Shrimp Tempura Roll perfectly.

Creative Ways to Present

For special occasions, I arrange the rolls on a wooden sushi board with colorful streaks of spicy mayo and yum yum sauce artistically drizzled around. Adding edible flowers and fresh herbs enhances the visual appeal and turns your sushi night into a mini celebration.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), wrap each roll tightly in plastic wrap and put them in an airtight container. Store in the refrigerator for up to 24 hours to maintain some freshness, but know that tempura rolls are best eaten fresh for optimal crunch.

Freezing

I don’t recommend freezing fried rolls like these because the texture suffers—tempura tends to get soggy after thawing. Instead, it’s better to make smaller batches that you can enjoy fresh.

Reheating

If you must reheat, use a toaster oven or air fryer to crisp up the tempura exterior again. Avoid the microwave since it makes the roll soggy. Just a few minutes at moderate heat will bring back some of that crunch.

FAQs

  1. Can I make the shrimp tempura from scratch?

    Absolutely! Making shrimp tempura at home is rewarding and gives you control over crispiness and batter thickness. Use cold water in your batter and fry immediately in hot oil for best results.

  2. What’s the best way to cut the sushi roll without squishing it?

    Use a very sharp knife, and keep the blade wet or lightly oiled between cuts. Slice with a gentle sawing motion rather than pressing straight down to maintain the roll’s shape.

  3. Can I use fresh crab instead of imitation crab sticks?

    You can, but imitation crab sticks have a firmer texture suited to rolling and frying. Using fresh crab might make the roll too delicate and prone to falling apart.

  4. How spicy is the spicy mayo in this recipe?

    Spicy mayo generally has a mild to medium heat, but you can adjust it by adding more or less sriracha according to your preference.

  5. Is this recipe suitable for beginners?

    Yes! While rolling sushi takes a bit of practice, this Godzilla Shrimp Tempura Roll Recipe breaks it down step-by-step and is very approachable for home cooks of all skill levels.

Final Thoughts

Honestly, this Godzilla Shrimp Tempura Roll Recipe has become one of those dishes I love sharing because it brings such joy to the table—both in making it and eating it. Whether you’re new to sushi or a seasoned fan, the combination of textures, flavors, and that golden fried crunch is just unbeatable. Give it a try next time you want something special—I promise you’ll be proud of yourself and your guests won’t stop complimenting your sushi skills. Now, roll up those sleeves and enjoy the delicious journey!

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Godzilla Shrimp Tempura Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 294 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 rolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese
Print Recipe

Description

The Godzilla Roll is a delicious fried shrimp tempura sushi roll filled with crispy shrimp tempura, imitation crab sticks, cucumber or avocado, and creamy cream cheese. Each roll is battered and deep-fried to golden perfection, creating a crunchy exterior that perfectly complements the soft sushi rice and flavorful fillings. Served with spicy mayo and yum yum sauce, this roll is a flavorful fusion of textures and tastes that sushi lovers will adore.

Ingredients

Units Scale

Main Ingredients

  • 2 cups uncooked sushi rice
  • 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

  1. Heat the oil: Pour about 1 cup of oil into a large skillet and heat it to 350°F (175°C) to prepare for deep frying the sushi rolls.
  2. Prepare the sushi rolling mat: Place the bamboo sushi rolling mat on a table and cover it with plastic wrap to prevent sticking. Lay one sheet of nori with the shiny side down on the mat.
  3. Spread the rice: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori sheet. Carefully flip the nori over so the rice is facing down on the mat.
  4. Add the fillings: Place 2 pieces of shrimp tempura, 2 cucumber (or avocado) sticks, 2 imitation crab sticks, and 2 tablespoons of cream cheese lengthwise on the seaweed surface.
  5. Roll the sushi: Using the bamboo mat, roll forward carefully to encase the fillings inside, applying gentle pressure to form a tight roll. Remove the roll from the mat and set it on a tray. Repeat the process with the remaining nori sheets and fillings.
  6. Dip in tempura batter and fry: Dip each sushi roll into the leftover shrimp tempura batter, then deep-fry in the hot oil for 2 to 3 minutes, turning the rolls to ensure an even golden-brown crust on all sides. Remove the rolls and place them on a plate lined with paper towels to drain excess oil.
  7. Slice the rolls: Using a very sharp knife, cut each Godzilla Roll into 5 to 6 bite-sized pieces.
  8. Serve: Drizzle the rolls with spicy mayo or serve alongside yum yum sauce and soy sauce for dipping. Enjoy immediately while still warm and crispy.

Notes

  • Make sure the oil is heated to the correct temperature (350°F/175°C) to achieve a crispy crust without absorbing too much oil.
  • Use a sharp knife dipped in water to slice the rolls cleanly without crushing them.
  • You can substitute cucumber with avocado for a creamier texture.
  • If you don’t have tempura batter leftover, prepare a fresh batch using tempura mix and cold water for dipping the rolls before frying.
  • Be cautious while deep frying to avoid oil splatters and maintain consistent heat.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 85 mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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