Godzilla roll sushi

Godzilla Roll Sushi

Godzilla roll sushi

This Godzilla Roll is a specialty sushi roll with shrimp tempura and spicy crab salad on the inside, topped with avocado and chili crisp. The name “Godzilla Roll” is not standardized, so while you may see it on the menu at lots of sushi restaurants, it’s often a different roll at each one. This is my version of a Godzilla roll, and it may be different from what you’ve tried in the past. Check out my Sushi Roll Index to see all the sushi roll recipes on the site.

If you’re new to making sushi, please see the Sushi Beginner’s Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, which is distinct from traditional sushi found in Japan. Check out the Types of Sushi page to learn more!

Ingredients & Substitutions – Godzilla Roll Sushi

Don’t forget to check out the guides on Sourcing Fish and Sourcing Other Ingredients if you’re not sure where to find what you need! I include online product links for reference, but it’s typically much cheaper to purchase these items locally, so check out your local options!

Shrimp Tempura

  • You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe’s.
  • If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
  • Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
  • If desired, cut the tails off of the shrimp before placing in the roll.
  • Shrimp tempura can be made from scratch at home, but I don’t have a guide to that at this time.

Spicy Crab Salad

  • You can find my recipe for spicy crab salad here! It contains imitation crab stick, Japanese mayo, Sriracha, lemon juice, toasted sesame oil, and soy sauce.
  • Click the link above to learn more about imitation crab stick, but it’s important to note that it’s more than just “fake crab”. Also note, imitation crab is a cooked product, so this does not contain raw seafood.
Godzilla roll sushi with spicy crab salad

Avocado Roll Topping

  • Click here for a guide to making an avocado topping for sushi rolls!
  • This topping is made using 1/2 of a medium-sized avocado.
  • Make sure you’re using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).

Chili Crisp

  • This is a mixture of chili oil, crunchy garlic & peppers, and sometimes additional crunchy items such as sliced almonds. An incredible topping to have on hand for sushi!
  • You can pick up a jar at an Asian grocery store or online (link).
Godzilla roll sushi

Sushi rice

  • Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
  • If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
  • Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.


  • Nori is the seaweed wrapping used to hold together sushi rolls. It’s made from dried seaweed and has a mild, salty flavor.
  • Nori is dry ingredient that can be stored in the pantry. After opening, store leftover nori sheets in an airtight bag with all the air pressed out to maintain freshness. Most packages contain a small white packet of desiccant (material that absorbs moisture), leave that packet inside when you reseal the package. If stored properly, nori should remain crisp for a month or so after opening, but over time moisture from the air will cause the nori to become stale. Using stale nori for your rolls is not ideal, so check on the freshness of your nori and pick up new packages as needed.
  • Packages of nori vary a lot in quantity and price. I’ve tried out a variety of brands at different price points and have been happy with all of them. I don’t think you need to splurge on the more expensive brands, but I would suggest opting for packages with fewer sheets per package because large packs may go stale before you can use the entire thing.
  • A Japanese grocery store (or other Asian grocery store) will have the widest selection of nori. You may be able to find nori in the “Asian foods” section of a large American grocery store, but you can also find nori online if needed (link1) (link2).
  • Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8″x7″). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Godzilla roll sushi
Godzilla roll sushi

Godzilla Roll Sushi

Jacqueline Schell
This Godzilla Roll is a specialty sushi roll with shrimp tempura and spicy crab salad on the inside, topped with avocado and chili crisp.
5 from 2 votes
Prep Time 10 minutes
Course Sushi
Cuisine Japanese
Servings 1 roll


Inside Roll

Outside Roll


  • Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
  • Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
  • Arrange the fillings (shrimp tempura and spicy crab salad) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
    Godzilla roll sushi
  • Carefully and tightly roll up the roll. (click for guide)
  • Thinly slice the avocado and spread it out so it spans the entire length of the roll. Place the avocado on top of the roll. (click for guide)
    avocado roll topping
  • Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
  • Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap to help it stay together as you slice. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
  • Plate the roll on your serving dish. Top each piece with a little bit of chili crisp. (click for guide)


This site has tons of resources and recipes for making sushi at home! If you’re new to making sushi be sure to check out the Sushi Beginner’s Guide before getting started! 
Check out all the other sushi roll recipes on the site – Sushi Roll Index
Keyword Avocado, Godzilla Roll, No Raw Fish, Roll, Shrimp Tempura, Sushi
Tried this recipe?Let us know how it was!

If you like this roll, you might also like…

Umami Tsunami Roll
Specialty sushi roll – shrimp tempura and avocado on the inside topped with tuna, yakiniku sauce, and green onions.
Check out this recipe
Umami Tsunami Roll
American Dream Roll
Specialty sushi roll – crab salad, avocado, and cucumber on the inside topped with avocado, eel sauce, and tempura crunch (tenkasu).
Check out this recipe
American Dream Roll
Wild Thoughts Roll
Specialty sushi roll – spicy tuna, crispy onion, and avocado on the inside topped with salmon, spicy mayo, and tempura crunch (tenkasu).
Check out this recipe
Wild Thoughts Roll
Fire Ant Roll
Specialty sushi roll – spicy crab salad, avocado, and cucumber on the inside topped with tuna, jalapeño slices, and chili crisp.
Check out this recipe
Fire Ant Roll

Send me pictures of your creations — it’ll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!

This site contains affiliate links.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating