Description
This Chicken Tempura Roll recipe is a delightful fusion of crispy fried chicken and classic sushi flavors. Featuring thin strips of chicken coated in light tempura batter and fried to golden perfection, combined with seasoned sushi rice, fresh vegetables, and wrapped in nori sheets. Ideal for sushi lovers looking to add a crispy, savory twist to their rolls, served with spicy mayo and traditional condiments for a complete experience.
Ingredients
Scale
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)
Sushi Rice
- 2 cups short-grain sushi rice
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Roll Components & Garnishes
- 4 nori sheets (dried seaweed)
- 1 cucumber (julienned, optional)
- 1 avocado (thinly sliced, optional)
- 1 carrot (julienned, optional)
- Spicy mayo (mix mayonnaise with sriracha to taste)
- 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 paper towels to remove excess moisture, ensuring the batter adheres well.
- Make the Batter: In a mixing bowl, combine the all-purpose flour, large egg, and ice-cold water. Stir gently to create a slightly lumpy, cold batter essential for tempura’s light crispiness.
- Heat the Oil: Pour vegetable oil into a deep pan to a depth of about 2 inches and heat to 350°F (175°C), the ideal temperature for frying tempura.
- Fry the Chicken: Dip each chicken strip into the batter, then carefully lower into the hot oil. Fry for 3–4 minutes until the chicken turns golden and crispy. Remove and drain on paper towels to remove excess oil.
- Cook the Sushi Rice: Rinse the sushi rice under cold water repeatedly until water runs clear to remove excess starch. Cook rice using a rice cooker or stovetop as per package instructions.
- Season the Rice: While the rice is still warm, gently fold in rice vinegar, sugar, and salt until evenly combined. Allow the seasoned rice to cool to room temperature, which enhances flavor and texture.
- Assemble the Rolls: Place a bamboo rolling mat on a clean surface. Lay a nori sheet shiny side down on the mat.
- Spread the Rice: Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice over the nori sheet, leaving about a 1-inch margin at the top edge uncovered.
- Add Fillings: Arrange a strip of crispy chicken tempura along the center of the rice. Add julienned cucumber, avocado slices, and carrot if using for freshness and crunch.
- Roll the Sushi: Using the bamboo mat, carefully roll the nori and rice over the fillings, applying gentle pressure to keep the roll tight. Moisten the uncovered edge of the nori with water to seal the roll securely.
- Garnish: Sprinkle toasted sesame seeds over the roll for added flavor and visual appeal.
- Slice and Serve: Wet a sharp knife to prevent sticking, then slice the roll into 6 to 8 even pieces. Serve immediately with soy sauce, spicy mayo, pickled ginger, and wasabi on the side.
Notes
- Ensure the oil temperature stays at around 350°F for perfect tempura crispiness; too hot will burn the batter, too low will make it greasy.
- Use ice-cold water in the batter to keep it light and crispy when fried.
- Wet your hands with vinegar water while handling sushi rice to prevent sticking.
- Feel free to add or omit vegetables based on personal preference.
- Spicy mayo can be adjusted by varying the amount of sriracha to taste.
- For best flavor, serve sushi rolls fresh and consume promptly.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: Chicken Tempura Roll, Sushi Roll, Tempura Chicken, Homemade Sushi, Japanese Fusion Recipe
