Wednesday, January 3, 2018

Shrimp Tempura Godzilla Rolls with Spicy Mayo

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We LOVE sushi and making it at home when you’re in the mood is a huge blessing. You can make this ahead of time and then stick it in the fridge until you are ready to fry it. I thought deep drying this would be the best route, but I think frying it in a pan would be better. Overall really yummy and hits the spot!

Shrimp Tempura Godzilla Rolls with Spicy Mayo

(Adapted from Favorite Family Recipes)


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Sushi Rice
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.

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Put a sheet of dried seaweed on top of the mat, shiny side down.

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Spread sushi rice on top of the seaweed and press firmly.

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Turn the sushi layer over so that the seaweed is on top.

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Place shrimp tempura, avocado and cream cheese lengthwise on the seaweed.

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Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT).

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Press the bamboo mat firmly with hands, then remove the rolled sushi.

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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.

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With a VERY sharp knife, cut the sushi roll into 4-5 pieces. Top with spicy mayo.

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For the 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.

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