Chicken Tempura Roll Recipe
This Chicken Tempura Roll combines crispy, golden tempura chicken with sushi rice, nori, and fresh toppings like cucumber and avocado.
Ingredients
For the Chicken Tempura:
- 1 lb chicken breast or thighs cut into thin strips
- 1 cup all-purpose flour
- 1 large egg
- ¾ cup ice-cold water
- Vegetable oil for frying
For the Sushi Rice:
- 2 cups short-grain sushi rice
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Rolls:
- 4 nori sheets dried seaweed
- 1 cucumber julienned, optional
- 1 avocado thinly sliced, optional
- 1 carrot julienned, optional
Optional Sauces and Garnishes:
- Spicy mayo mix mayonnaise with sriracha
- Soy sauce for dipping
- Toasted sesame seeds
- Pickled ginger
- Wasabi
Instructions
Prepare the Chicken Tempura:
- Cut the chicken into thin strips and pat dry with a paper towel.
- In a mixing bowl, combine flour, egg, and ice-cold water to create a slightly lumpy batter.
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip chicken strips in the batter and fry for 3–4 minutes until golden and crispy. Drain on paper towels.
Cook the Sushi Rice:
- Rinse the rice under cold water until the water runs clear.
- Cook the rice using a rice cooker or stovetop method.
- While the rice is warm, gently mix in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
Assemble the Rolls:
- Place a bamboo rolling mat on the counter and lay a sheet of nori (shiny side down) on it.
- Wet your hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch edge at the top.
- Lay a strip of chicken tempura in the center of the rice. Add cucumber, avocado, or carrots, if using.
Roll the Sushi:
- Roll the bamboo mat over the fillings, tucking them tightly as you go. Wet the edge of the nori with water to seal the roll.
- Sprinkle sesame seeds on top if desired.
Slice and Serve:
- Wet a sharp knife and slice each roll into 6–8 even pieces.
- Serve with soy sauce, spicy mayo, pickled ginger, and wasabi.
Nutrition
Calories: 350kcal
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