Chicken Tempura Roll
Learn how to create a crispy and delicious chicken tempura roll in the comfort of your home with this simple recipe. It's a fantastic sushi variation for any craving or event!
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