Description
Delicious Chicken Tempura Sushi Rolls filled with crispy chicken, fresh vegetables, and seasoned rice.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cut into thin strips
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 1/2 cup cornstarch
- Oil for frying
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, julienned
- Spicy mayo or eel sauce (optional)
- Bamboo sushi mat for rolling
- Plastic wrap to keep the mat clean
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Once cooked, gently fold in the rice vinegar, sugar, and salt. Let it cool to room temperature.
- Make the Chicken Tempura: In a bowl, whisk the egg and ice-cold water together. Add in flour and cornstarch, and gently mix—don’t overwork it. Heat oil in a deep pan to 350°F (175°C). Dip each chicken strip in the batter and fry until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
- Prepare the Rolling Station: Lay a bamboo mat on a clean surface and cover it with plastic wrap. Place a sheet of nori on top, shiny side down. With wet hands, press a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
- Add the Fillings: Near the bottom of the rice, lay a few strips of chicken tempura, a couple slices of avocado, and cucumber strips.
- Roll the Sushi: Lift the edge of the mat and start rolling tightly, using gentle pressure to shape it into a firm roll. Seal the edge with a bit of water.
- Slice and Serve: With a sharp knife (dipped in water), slice the roll into 6–8 even pieces. Serve with soy sauce, wasabi, pickled ginger, or your favorite dipping sauce.
Notes
- For an extra kick, add some spicy mayo inside the roll.
- Keep the knife damp when slicing to prevent sticking.
- Customize fillings based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Frying, Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg