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Chicken Tempura Roll

A delicious fusion of crispy tempura-fried chicken and the soft, vinegared rice of sushi, perfect for those who prefer cooked fillings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers, Main Course
Cuisine: Fusion, Japanese
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups short-grain rice Rinsed until the water runs clear
  • 1/4 cup rice vinegar For seasoning the rice
  • 2 tablespoons sugar For seasoning the rice
  • 1 teaspoon salt For seasoning the rice
For the Tempura Chicken
  • 1 pound chicken tenderloin or breast Sliced into thin strips
  • 1 tablespoon soy sauce For marinating chicken
  • 1 teaspoon ginger Freshly grated for marinating
  • 1 clove garlic Minced for marinating
  • 1 cup flour For making the tempura batter
  • 3/4 cup cold water For mixing tempura batter
  • 2 cups vegetable oil For frying the chicken
Fillings and Toppings
  • 1 medium avocado Sliced for layering
  • 1 medium cucumber Julienned for layering
  • 2 tablespoons spicy mayo For drizzling or spreading
  • 1 tablespoon toasted sesame seeds For garnish
  • 1 sheet nori Seaweed for wrapping

Method
 

Prepare Sushi Rice
  1. Rinse short-grain rice under cold water until the water runs clear.
  2. Cook rice according to rice cooker or stovetop instructions.
  3. While warm, gently fold in rice vinegar, sugar, and salt.
  4. Allow the rice to cool to room temperature.
Marinate and Fry Chicken
  1. Marinate chicken strips in soy sauce, ginger, and garlic.
  2. Prepare tempura batter by mixing cold water and flour lightly.
  3. Heat vegetable oil to 350°F (175°C) in a deep pan.
  4. Dip marinated chicken strips in batter and fry until golden, about 2-3 minutes per side.
  5. Drain excess oil on paper towels.
Assemble the Roll
  1. Lay a nori sheet on a bamboo sushi mat, shiny side down.
  2. Spread a thin layer of sushi rice on the nori, leaving a 1-inch border at the top.
  3. Place tempura chicken, avocado, and cucumber on top of the rice.
  4. Roll tightly using the bamboo mat and seal the edges.
  5. Slice the roll into bite-sized pieces with a sharp knife dipped in water.
Serving
  1. Garnish with pickled ginger and wasabi.
  2. Serve with a small dish of soy sauce or eel sauce.

Notes

Consider adding more vegetables or experimenting with different dipping sauces for variety.