Heat enough oil ( about 1 cup) to 350 F / 175 C in a large skillet to deep fry sushi rolls.

Place the bamboo sushi rolling mat on the table and cover with plastic wrap. Put a nori sheet in the middle of the mat, shiny side down. 

Keep a bowl filled with water nearby. Drench your hands to prevent rice from sticking and take a handful of rice. Spread evenly to cover the nori sheet. Carefully flip the nori over.

Place 2 shrimp tempura, 2 cucumber sticks, 2 crab sticks and 2 tablespoons of cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, keeping the filling inside with your fingers. Remove from the mat and place on a tray. Repeat the same with the remaining nori sheets.

Use the leftover batter from the shrimp tempura.  Dip each roll in the tempura batter and deep fry for about 2-3 minutes, turning the roll until it is golden brown on all sides. Remove and place on a plate lined with paper towels. 

Cut a godzilla roll into 5-6 pieces, using a very sharp knife.

Drizzle with spicy mayo or enjoy with yum yum sauce.