Godzilla Roll Sushi (Shrimp Tempura Roll Recipe)

Learn with detailed steps how to easily make the best Japanese Godzilla rolls better than any restaurant.

Prep Time 15

Cook Time 45

Total Time 1

Servings 24 pieces (3 rolls)

Calories 50 kcal

1 cup of sushi rice
1 cup of water
1 ½ tablespoon of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt. Leave them aside and start preparing the sushi rolls.

Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
Cut the first 1/3 of the nori sheet with scissors and remove it. Keep the 2/3 of the sheet and place it on the bamboo mat with the shinning surface facing down.
On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet. Don’t compress the rice with your fingers.
Add the fillings, shrimp tempura, avocado, and cucumber slices on top of the rice bed.
With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
After removing the bamboo mat and creating the perfect cylindrical sushi roll. With a sharp knife, cut the roll into equal-sized pieces (about 6-8 pieces)
Serve with wasabi and soy sauce.