Chicken Tempura Roll Recipe
Chicken tempura, avocado, cucumber with eel sauce
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Ingredients
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Sushi Rice
Chicken Tempura
Roll Fillings
Nori
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds or until sugar dissolves. Pour over the rice and gently fold to combine. Allow to cool to room temperature.
Prepare Chicken Tempura
- 4
Prepare the Chicken
Cut the chicken breast into thin strips. Pat dry with paper towels.
- 5
Make the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; it’s okay if there are lumps.
- 6
Heat the Oil
In a deep pot, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Chicken
Dip each chicken strip into the tempura batter and carefully place in the hot oil. Fry in batches for about 3-4 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
Assemble the Sushi Roll
- 8
- 9
Lay the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 10
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 11
- 12
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure. Roll until you reach the edge of the nori. Moisten the edge with a little water to seal.
- 13
Slice and Serve
Use a sharp knife to slice the roll into 6-8 pieces. Drizzle with eel sauce before serving.
