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)
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
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.
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.