Chicken Tempura Roll Recipe

Prepare batter

Place 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt in a bowl and lightly whisk to combine. In a separate chilled bowl, whisk 1 large egg lightly, then add 3 cups ice-cold sparkling water (or very cold water) and stir briefly. Combine the wet into the dry with a few quick stirs — batter should be lumpy and cold. Keep the batter in the refrigerator until ready to use to keep it cold.

Heat oil

In a deep pot or deep fryer, heat neutral oil to 350–370°F (175–188°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and immediately rise to the surface.

Fry chicken

After marinating and dusting the chicken (see Chicken & Coating), working in small batches, dip each chicken piece in the cold tempura batter to coat, letting excess drip off. Carefully lower into the hot oil and fry until golden and crisp, about 3–4 minutes per piece depending on size; internal temperature should reach 165°F (74°C). Remove to a wire rack or paper towel-lined plate to drain and rest. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Prepare chicken

Slice the 12 oz chicken thighs into long strips approximately 3–4 inches long and 3/4 inch wide — suitable for rolling. Pat dry with paper towels. Lightly season with 1/4 tsp salt and 1/4 tsp black pepper.

Marinate

In a small bowl, mix 1 tbsp soy sauce, 1 tsp mirin, 1/2 tsp minced garlic and 1/2 tsp grated ginger. Toss the chicken strips in the marinade and let sit for 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Dust before batter

Just before frying, toss the marinated chicken strips in 2 tbsp potato starch (or cornstarch) to dry the surface slightly — this helps the tempura batter adhere.

Prepare sushi rice

Combine 2 cups cooked sushi rice (slightly warm) with 2 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt. Fold gently to combine without mashing the rice. Let cool to warm room temperature.

Prepare fillings

Julienne 1/2 cup cucumber and slice 1 avocado into thin strips. Mix 2 tbsp mayonnaise with 1 tsp sriracha (optional) and set aside. Slice green onion thinly and have toasted sesame seeds ready.

Assemble rolls (maki)

Place a bamboo sushi mat on a work surface and lay one nori sheet shiny side down. With wet hands, spread roughly 1/2 cup seasoned sushi rice in an even layer over the nori leaving a 1-inch strip at the far edge uncovered. Sprinkle a few sesame seeds across the rice if desired. Flip the nori so rice side is down (optional for inside-out style) or keep rice outside for traditional style. On the near edge, arrange 2–3 pieces of tempura chicken lengthwise, a few cucumber sticks, and 3–4 avocado strips. Add a thin line of the spicy mayo. Using the mat, lift the edge and roll tightly away from you, pressing gently to form a firm cylinder. Seal the edge with a little water.

Slice and finish

Using a sharp, wet knife, slice each roll into 6–8 pieces (depending on roll thickness). Wipe the knife between cuts to keep clean slices. Arrange on a platter, drizzle 1 tbsp unagi or teriyaki sauce across each piece and finish with additional toasted sesame seeds and thinly sliced green onion. Serve with pickled ginger, soy sauce and wasabi on the side.

Warm the unagi/teriyaki sauce slightly if thick; spoon or drizzle 4 tbsp across the finished rolls. Place 2 tbsp soy sauce for individual dipping, 2 tbsp pickled ginger and 1 tsp wasabi on the side. Optionally garnish with additional green onion or a light sprinkle of sesame seeds.