Chicken Tempura Roll Recipe
Tempura chicken, avocado, lettuce, Cucumber, Eel Sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Chicken
Roll Ingredients
Method
Tempura Chicken Preparation
- 1
Prepare the Chicken
Cut the chicken breast into thin strips, about 1 inch wide.
- 2
Make the Tempura Batter
In a bowl, combine the tempura batter mix with ice water. Whisk until just combined; a few lumps are okay.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Dip each chicken strip into the tempura batter, allowing excess to drip off. Fry in the hot oil in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Sushi Roll Assembly
- 5
Prepare the Sushi Rice
Ensure your sushi rice is cooked and cooled to room temperature.
- 6
Lay Out the Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 7
Spread the Sushi Rice
Wet your hands to prevent sticking, take a handful of sushi rice and evenly spread it over the nori, leaving about an inch at the far end.
- 8
- 9
Roll the Sushi
Using the sushi mat, carefully roll the nori away from you, tucking in the fillings as you go. Apply gentle pressure to form a tight roll.
- 10
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Drizzle eel sauce over the top and serve.
