Chicken Tempura Roll
Discover how to make a crispy, flavorful chicken tempura roll at home with this easy recipe. A perfect twist on sushi for every craving and occasion!
Ingredients
For the Chicken Tempura:
- 2 boneless skinless chicken breasts (or thighs), sliced into thin strips
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg lightly beaten
- ¾ cup cold sparkling water for a light, crispy batter
- Oil for deep frying vegetable or canola oil works best
For the Sushi Rice:
- 2 cups sushi rice short-grain or medium-grain
- 2½ cups water for cooking the rice
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For Assembling the Roll:
- 4 nori sheets seaweed sheets
- 1 ripe avocado sliced
- Spicy mayo optional, for added flavor
- Sesame seeds white or black, optional for garnish
- Soy sauce for dipping
Optional Add-Ins and Toppings:
- Thin cucumber strips – for a refreshing crunch
- Pickled ginger – to serve on the side
- Wasabi paste – for a spicy kick
- Scallions or fried onions – for extra flavor and texture
- Drizzle of eel sauce or teriyaki glaze – optional finishing touch
Instructions
Step 1: Cook the Sushi Rice
- Rinse sushi rice until water clears.
- Combine the rinsed rice with 2½ cups of water in a saucepan.
- Bring the rice to a rapid boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 18 minutes, or until the rice is tender and all the water is absorbed.
- Once cooked, remove the rice from the heat and allow it to sit, covered, for 10 minutes to steam and finish cooking.
- In a small bowl, mix ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved.
- Gently fold the vinegar mixture into the cooked rice with a spatula. Let the rice cool to room temperature.
Step 2: Make the Tempura Batter
- In a bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, and ¼ teaspoon salt.
- In a separate bowl, beat 1 egg, then stir in ¾ cup cold sparkling water.
- Combine the wet and dry mixtures, stirring just until blended. Don’t overmix – a few lumps are fine. The batter should be light and slightly runny.
Step 3: Fry the Chicken Tempura
- Heat oil in a deep saucepan or skillet to a temperature of 350°F (175°C) for frying.
- Dip the chicken strips into the batter, coating them completely.
- Gently lower the coated chicken pieces into the hot oil, being careful not to overcrowd the pan.
- Fry for 4–5 minutes, turning once, until golden brown and crispy.
- Remove and drain on paper towels.
Step 4: Prepare the Rolling Station
- Place a sushi mat on a clean, flat surface.
- Lay a sheet of plastic wrap over the mat (optional but helps prevent sticking).
- Place 1 sheet of nori (seaweed) on the plastic wrap, shiny side down.
- Wet your fingers and spread a thin layer of prepared sushi rice over the nori, leaving a 1-inch gap at the top edge.
Step 5: Add the Fillings
- Arrange two or three chicken tempura strips horizontally across the center of the rice.
- Add avocado slices, and if desired, add cucumber strips, scallions, or a drizzle of spicy mayo.
Step 6: Roll the Sushi
- Use your thumbs to lift the edge of the mat closest to you, while keeping the fillings in place with your fingers.
- Roll the sushi tightly, pressing gently as you roll.
- Use the sushi mat to shape the roll evenly.
- Seal the edge of the roll by pressing the bare strip of nori onto the roll.
Step 7: Slice and Garnish
- Using a sharp knife that has been dipped in water, slice the sushi roll into 6 to 8 equal pieces for serving.
- Sprinkle with sesame seeds or drizzle with eel sauce or teriyaki glaze if desired.
- Present your sushi with soy sauce, pickled ginger, and a dab of wasabi on the side, allowing your guests to customize their experience.
Notes
Nutrition Information (Per Serving):
- Calories: 360 kcal
- Total Fat: 14g
- Saturated Fat: 2.5g
- Protein: 22g
- Carbohydrates: 38g
- Sugars: 2g
- Dietary Fiber: 3g
- Sodium: 520mg
- Cholesterol: 65mg