Introduction

This Chicken Tempura Roll recipe brings a crispy twist to classic sushi rolls, combining tender chicken strips fried in a light tempura batter with fresh vegetables and seasoned sushi rice. It’s a delightful homemade treat that’s perfect for sushi lovers looking to try something new and flavorful.

The image shows a close-up of sushi rolls arranged in a row on a white plate with a slightly curved edge. Each roll has four visible layers: the outer layer is golden and crispy with a crumbly texture; inside that is a layer of white, sticky rice; beneath the rice is a thin black seaweed layer; and the center contains a light brown, crispy chicken piece topped with light green cucumber slices. The top of each roll is drizzled with a glossy dark brown sauce and lightly sprinkled with white sesame seeds and small green onion pieces. On the plate beside the sushi are two slices of fresh cucumber with a glossy surface. In the blurred background, there is a white bowl filled with a dark dipping sauce. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

2 cups short-grain sushi rice

¼ cup rice vinegar

2 tbsp sugar

1 tsp salt

4 nori sheets (dried seaweed)

1 cucumber (julienned, optional)

1 avocado (thinly sliced, optional)

1 carrot (julienned, optional)

Spicy mayo (mix mayonnaise with sriracha)

Soy sauce (for dipping)

Toasted sesame seeds

Pickled ginger

Wasabi

Instructions

Step 1: Cut the chicken into thin strips and pat dry with a paper towel.

Step 2: In a mixing bowl, combine the flour, egg, and ice-cold water to create a slightly lumpy batter.

Step 3: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).

Step 4: Dip the chicken strips in the batter and fry for 3–4 minutes until golden and crispy. Drain on paper towels.

Step 5: Rinse the sushi rice under cold water until the water runs clear.

Step 6: Cook the rice using a rice cooker or stovetop method according to package instructions.

Step 7: While the rice is warm, gently mix in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.

Step 8: Place a bamboo rolling mat on the counter and lay a sheet of nori (shiny side down) on it.

Step 9: Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch edge at the top.

Step 10: Lay a strip of chicken tempura in the center of the rice. Add cucumber, avocado, or carrots if using.

Step 11: 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.

Step 12: Sprinkle toasted sesame seeds on top if desired.

Step 13: Wet a sharp knife and slice each roll into 6–8 even pieces.

Step 14: Serve with soy sauce, spicy mayo, pickled ginger, and wasabi.

Tips & Variations

Use ice-cold water for the tempura batter to keep it light and crispy.

Try adding cream cheese or fresh herbs for extra flavor in the roll.

Substitute the chicken tempura with shrimp or vegetables for a vegetarian version.

Keep a bowl of water nearby when slicing the roll to prevent sticking and achieve clean cuts.

FAQs

Can I use frozen chicken for the tempura?

Yes, but make sure to thaw it completely and pat it dry before preparing. This will help the batter stick better and prevent excess moisture during frying.

What rice should I use for sushi rolls?

Short-grain sushi rice is best because it becomes sticky when cooked, which helps the roll hold together. Avoid using long-grain rice, which won’t have the same texture.