Chicken Tempura Roll
If you’re craving something crispy, flavorful, and sushi-inspired, the Chicken Tempura Roll delivers big on both taste and texture. This fusion roll blends the satisfying crunch of golden-fried tempura chicken with the soft, seasoned tang of sushi rice and fresh veggies. Whether you’re hosting a dinner party or indulging in a solo sushi night, this roll is a total crowd-pleaser.
Why You’ll Love This Chicken Tempura Roll
This Chicken Tempura Roll checks every box for sushi lovers and comfort food fans alike. Here’s why:
- Crispy Meets Creamy – The contrast of crispy chicken and creamy sauces makes each bite irresistible.
- Perfect for Beginners – You don’t need sushi chef skills to make this. Just a few tricks and a bamboo mat!
- Kid and Crowd Friendly – Even picky eaters love the familiar crunch of chicken in sushi form.
- Customizable Fillings – You can switch up veggies, sauces, and toppings to make it your own.
- Restaurant-Quality at Home – Save money and impress your guests with these rolls made fresh from your kitchen.
Ingredients
To make a tasty Chicken Tempura Roll at home, start by collecting all the essential ingredients. Each one is important to achieve that crispy texture and bold flavor you expect from good sushi. Here’s what you’ll need:
For the Chicken Tempura:
- 2 boneless, skinless chicken breasts, cut into strips
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 egg
- ¾ cup ice-cold water
- Salt and pepper to taste
- Oil for deep frying
For the Sushi Rice:
- 2 cups sushi rice, rinsed and cooked
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For Assembling the Roll:
- 5–6 sheets of nori (seaweed)
- Julienned cucumber
- Sliced avocado
- Cream cheese (optional)
- Soy sauce or eel sauce (for drizzling)
Optional Add-Ins and Toppings:
- Pickled ginger
- Wasabi
- Spicy mayo
- Toasted sesame seeds
- Green onions
Instructions
You’ll be surprised how simple it is to make a Chicken Tempura Roll right in your own kitchen. Just follow these easy steps to whip up a crispy, delicious sushi roll that tastes just as good as the ones from your favorite spot.
Step 1: Cook the Sushi Rice
Rinse the sushi rice thoroughly until water runs clear. Cook according to package instructions. While hot, season with a mixture of rice vinegar, sugar, and salt. Let cool to room temperature before using.
Step 2: Make the Tempura Batter
In a bowl, whisk together flour, cornstarch, and a pinch of salt. Beat in the egg and gradually add ice-cold water, stirring gently. The batter should be lumpy and cold — do not overmix.
Step 3: Fry the Chicken Tempura
Heat oil in a deep skillet or pot to 350°F (175°C). Dip chicken strips into the batter, then fry until golden and crisp, about 3–4 minutes per side. Drain on paper towels and keep warm.
Step 4: Prepare the Rolling Station
Lay out a bamboo sushi mat wrapped in plastic wrap. Place one sheet of nori on the mat, rough side up. Keep a small bowl of water nearby to wet your fingers and prevent rice from sticking.
Step 5: Add the Fillings
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top. Lay chicken tempura, avocado, cucumber, and cream cheese across the bottom third of the rice.
Step 6: Roll the Sushi
Lift the edge of the bamboo mat and roll it over the filling tightly. Continue rolling while gently pressing to form a tight cylinder. Seal the edge with a little water.
Step 7: Slice and Garnish
Use a sharp knife dipped in water to slice the roll into 6–8 pieces. Top with spicy mayo, eel sauce, sesame seeds, or green onions if desired. Serve immediately.
Pro Tips and Variations
Pro Tips for Perfect Chicken Tempura Rolls
- Keep the batter cold — this is key to achieving that classic airy crunch.
- Don’t overstuff the roll; it makes rolling and slicing more difficult.
- Use plastic wrap on your sushi mat to avoid sticking and make cleanup easier.
- Wet your knife after every slice for clean cuts.
Tasty Variations to Try
- Spicy Tempura Roll – Add sriracha or spicy mayo inside the roll.
- California Twist – Replace cream cheese with crab sticks.
- Panko Crunch – After rolling, coat the outside in toasted panko for extra crunch.
- Veggie Boost – Add julienned carrots or bell peppers for added color and nutrition.
Serving Suggestions
Best Ways to Serve Chicken Tempura Rolls
- Pair with classic sides like miso soup, edamame, or a seaweed salad.
- Serve with dipping sauces: soy sauce, spicy mayo, or eel sauce for flavor contrast.
- Garnish with pickled ginger and wasabi to elevate the presentation.
Serving Tips for Hosting or Meal Prep
- Make the tempura chicken in advance and keep it warm in the oven until ready to roll.
- Prepare sushi rice and veggies ahead to streamline the assembly process.
- Set up a DIY sushi station at your next party — it’s fun and interactive!
Chicken Tempura Roll
Ingredients
For the Chicken Tempura:
- 2 boneless, skinless chicken breasts (or thighs), cut 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 and crispy batter
- Vegetable or canola oil for deep frying
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 sheets of nori (seaweed)
- 1 ripe avocado, sliced
- Spicy mayo (optional, for added flavor)
- Sesame seeds (either white or black, optional for garnish)
- Soy sauce for dipping
Optional Add-Ins and Toppings:
- Thin cucumber strips for a fresh crunch
- Pickled ginger to serve on the side
- Wasabi paste for a spicy kick
- Scallions or fried onions for added flavor and texture
- Drizzle of eel sauce or teriyaki glaze for a finishing touch (optional)4o
Instructions
Step 1: Prepare the Sushi Rice
- Rinse the sushi rice until the water runs clear. In a saucepan, combine the rice with 2½ cups of water. Bring to a boil, then lower the heat to simmer, cover the pan, and cook for 15 to 18 minutes, until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes to steam. In a small bowl, mix ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved. Gently mix the vinegar mixture into the rice and let it cool to room temperature.
Step 2: Prepare 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 and mix in ¾ cup cold sparkling water. Combine both wet and dry ingredients, stirring until just blended. It's fine if there are a few lumps. The batter should be light and slightly runny.
Step 3: Fry the Chicken Tempura
- Heat oil in a deep pan or skillet to 350°F (175°C). Dip the chicken strips into the batter, making sure they are fully coated. Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 5 minutes, turning once, until golden brown and crispy. Remove and drain on paper towels.
Step 4: Set Up the Rolling Station
- Place a sushi mat on a clean, flat surface. Optionally, lay a sheet of plastic wrap on top to prevent sticking. Put a sheet of nori (seaweed) on the mat, shiny side down. Wet your fingers and spread a thin layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.
Step 5: Add the Fillings
- Place two or three chicken tempura strips horizontally in the center of the rice. Add slices of avocado, and optionally, cucumber strips, scallions, or a drizzle of spicy mayo.
Step 6: Roll the Sushi
- Lift the edge of the sushi mat closest to you with your thumbs, while using your fingers to hold the fillings in place. Roll the sushi tightly, pressing gently as you go. Use the mat to shape the roll evenly. Seal the edge by pressing the exposed nori strip onto the roll.
Step 7: Slice and Garnish
- Using a sharp knife dipped in water, cut the roll into 6 to 8 equal pieces. Garnish with sesame seeds or drizzle with eel sauce or teriyaki glaze if desired. Serve with soy sauce, pickled ginger, and a dab of wasabi on the side for a customizable 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
Conclusion
The Chicken Tempura Roll is a perfect mix of texture, flavor, and fun. With its crispy chicken filling wrapped in fluffy rice and fresh vegetables, this roll is a guaranteed hit for sushi night or special occasions. Easy enough for beginners and satisfying enough for sushi aficionados, it’s time to bring the restaurant experience home — no reservation required.
FAQs
Is tempura chicken already cooked?
Tempura chicken is raw before frying. The deep-frying process fully cooks it while giving it a crisp coating.
What’s on a tempura roll?
A typical tempura roll includes crispy fried chicken (or shrimp), avocado, cucumber, and seasoned rice wrapped in nori. Sauces and toppings can vary.
How do you eat tempura chicken?
You can enjoy tempura chicken in sushi rolls, on rice bowls, or as a crispy side dish with dipping sauce.
What sauce goes with tempura chicken?
Popular options include spicy mayo, eel sauce, or ponzu. For a traditional twist, try tentsuyu — a Japanese dipping sauce.
What flavor is tempura?
Tempura has a light, neutral flavor that lets the filling shine. The batter is crisp and slightly savory, complementing both meats and vegetables.
