Godzilla (fried) Recipe

Cook sushi rice according to package instructions. While still warm, mix rice vinegar, sugar, and salt (2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt). Fold gently into rice with a wooden paddle and fan to cool to roughly body temperature. Keep covered to prevent drying.

Dice 6 oz of yellowtail into small 1/4" pieces. In a bowl combine 2 tbsp Japanese mayonnaise, 1 tsp Sriracha, 1/2 tsp soy sauce, 1/4 tsp sesame oil, and 1/4 tsp chile oil or a pinch of shichimi togarashi. Add diced yellowtail and fold to coat. Refrigerate until assembly.

Cut 4 oz cold cream cheese into long, narrow batons about 1/2" x 1/2" x 3". Shred or flake 3 oz kani kama into thin pieces. Mix shredded kani lightly with 1 tbsp of mayo if you want it cohesive.

Heat vegetable oil in a deep pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and turns golden in ~30–45 seconds.

In a bowl whisk 1/2 cup flour, 2 tbsp cornstarch, and 1/2 tsp baking powder. In a separate bowl beat 1 egg with 1/2 cup ice-cold sparkling or ice water. Combine wet into dry gently; do not overmix—the batter should be lumpy and cold. If using panko, place it in a shallow dish for dredging.

To prepare rolls for frying: lay a sheet of nori on a bamboo mat (shiny side down). With wet hands, spread about 3/4 cup seasoned sushi rice into a 7x3" rectangle leaving 1/2" at top edge. Flip the nori so rice faces down on the mat (inside-out roll). On the center strip of nori (now facing up) place horizontal strips: a line of cream cheese baton, a line of shredded kani, and a thin strip of unfried yellowtail (reserve spicy yellowtail for topping). Roll tightly using the mat, sealing edge with a little water. Repeat to make 6 rolls.

Lightly dust each roll in flour, then dip into the cold tempura batter to coat evenly. If extra crunch is desired, roll the battered roll through panko to coat. Carefully lower roll into hot oil and fry 1½–2 minutes, turning once, until golden and crisp. Remove and drain on a wire rack or paper towels. Let rest 1–2 minutes before slicing.

Slice each fried roll into 6–8 equal pieces with a very sharp, wet knife to prevent sticking. Arrange pieces on a serving plate.

Make wasabi mayo by mixing 4 tbsp Japanese mayonnaise with 1 tsp wasabi paste and 1/2 tsp lemon juice. Adjust heat to taste.

Top each roll piece: place about 1 tsp spicy yellowtail mixture onto each slice. Add a small pinch (about 1/2 tsp) of tobiko on top of the spicy yellowtail. Garnish with a few strands of shredded kani, a drizzle (about 1/2 tsp) of nitsume/unagi sauce over each piece, and a small squiggle (about 1/2 tsp) of wasabi mayo across the top. Sprinkle sliced green onions and toasted sesame seeds if using.

Serve immediately with soy sauce, pickled ginger, and extra wasabi mayo on the side.