Godzilla Roll Recipe

Season and cool rice

If not already prepared, cook sushi rice according to package directions to make 2 cups cooked rice. While hot, gently fold in 2 tbsp rice vinegar (adjusted into the rice quantity above), 1 tsp sugar and 1/2 tsp salt until evenly seasoned. Spread rice on a tray to cool to room temperature, fanning to give shine and prevent clumping.

Prepare crab and spicy tuna

Drain and shred snow crab. In a small bowl combine chopped raw tuna (3 oz) with 1 tsp sriracha and 1 tbsp Japanese mayonnaise; mix until well combined and refrigerate briefly. Toss crab with a tiny pinch of salt and 1/2 tsp lemon juice. Thinly slice avocado lengthwise into 6–8 slices and toss gently in a little lemon juice to prevent browning. Keep scallions sliced and set aside.

Prepare work station: place plastic-wrapped sushi mat on counter, keep a small bowl of water to wet fingers, dusting flour in a shallow dish to prevent sticking.

Lay one nori sheet shiny side down on the mat. With wet fingers, evenly spread about 1 cup of seasoned sushi rice over the nori leaving a 1/2 inch border at the top. Pat rice firmly but not too tight to avoid tearing the nori.

Sprinkle half the scallions across the rice where you will place fillings. Flip the nori so rice faces down on the mat (inside-out roll).

Along the near edge of the nori (closest to you), lay a line of shredded snow crab (about 1.5 oz), then a line of spicy tuna (about 1.5 oz) and avocado slices. Roll using the mat to form a tight cylinder, sealing the exposed nori edge with a little water. Repeat to make the second roll with remaining ingredients.

Heat the oil: pour vegetable oil into a deep pot to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles and browns in ~30 seconds.

Dust rolls lightly with 1 tbsp flour to absorb surface moisture—rotate to remove excess flour.

Make tempura batter just before frying: in a bowl whisk 1 cup tempura mix with 3 oz ice-cold club soda (or very cold water) gently until just combined; small lumps are fine. Do not overmix; batter should be thin and slightly lumpy and very cold.

Working one roll at a time, dip the assembled roll into the tempura batter, turning to coat evenly. Allow excess batter to drip off for 5–8 seconds.

Carefully lower the battered roll into the hot oil using tongs or a slotted spoon. Fry 1 to 1 1/2 minutes, turning halfway, until batter is crisp and light golden. Avoid overcrowding; fry both rolls separately if needed.

Remove rolls to a wire rack or paper towel-lined tray to drain. Let rest 1–2 minutes before slicing to avoid soggy interior.

Make the chef's special sauce: in a small bowl whisk together 3 tbsp Japanese mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar and 1/2 tsp lemon juice until smooth. Stir in 1 tbsp thinly sliced scallion. Taste and adjust heat or salt as desired.

Using a sharp, wet knife, slice each fried roll into 6–8 even pieces (for two rolls you should have 12–16 pieces). Wipe the knife between cuts with a damp towel for clean slices.

Arrange pieces on a serving plate. Spoon or drizzle chef's special sauce over each piece. Sprinkle tobiko generously across the top of the roll pieces, add remaining sliced scallions and a light sprinkle of sesame seeds if using. Optionally garnish with pickled ginger on the side.

Serve immediately while tempura is crisp. Provide soy sauce, extra sriracha or wasabi on the side if desired.