Crispy Chicken Tempura Roll

Crispy Chicken Tempura Roll takes the comfort of fried chicken and wraps it up in a sushi roll for a crunchy yet lighter meal. Sticky rice, creamy avocado, golden chicken, and crisp nori balance savory textures with a hint of sweetness in every bite.

The very first time I made this, my family hovered around the counter waiting for every new slice—now it is always the most requested roll at our sushi nights and disappears faster than anything else on the table.

Ingredients

• Short-grain sushi rice: Calrose or Nishiki stay sticky when cooked so the roll holds together well. Choose shiny plump grains for best results
• Rice vinegar: Blended into rice for authentic flavor and balanced tang. Look for a clear and fresh smelling bottle in the store
• Chicken breast: Sliced against the grain for tenderness. Choose organic breasts when possible for juicier meat
• Plain flour and corn flour: Combination ensures a light and crisp tempura batter. Sift before use for a smoother coating
• Nori sheets: Use those that are jet black and crisp for clean flavor and easy rolling
• Avocado: Only use ripe but firm fruit that holds its shape so the slices stay lovely in the roll
• White and black sesame seeds: For a bit of nutty aroma and a pop of color at the end
• Neutral oil: Choose high smoke point oils such as canola or peanut to get tempura extra crunchy

Instructions

Prepare the Rice:

Rinse your sushi rice gently under running water until it turns clear. This removes extra starch and prevents gumminess in your finished roll

Steam the Rice:

Combine the washed rice and cold water in a small pot. Bring to a boil over medium heat watching carefully so it does not boil over then lower to a gentle simmer. Cover and cook for twelve minutes. Remove from heat and let it steam undisturbed for another ten minutes

Season the Rice:

In a small bowl mix rice vinegar sugar and salt until dissolved. Pour this over the warm rice and use a cutting motion with a spatula to fold everything together. Fan the rice a bit to cool and remove extra moisture

Slice the Chicken:

Slice chicken breast into thin strips across the grain for soft bites. Season all over with salt and black pepper

Set Up Coatings:

Spread plain flour in one shallow bowl and corn flour in another. Lightly dredge each chicken strip first in flour then in corn flour to coat thoroughly

Fry the Chicken:

Pour oil into a deep pan and heat to three hundred fifty degrees Fahrenheit. Working a few strips at a time fry chicken pieces for three to four minutes until they turn golden and the bubbles quiet down. Drain on a rack or paper towel

Prepare the Avocado:

Halve your avocado remove the pit and peel. Slice it long ways making sure each slice is thick enough to hold its shape but thin enough to roll easily

Arrange the Roll:

Lay your nori sheet shiny side down on a rolling mat. Wet your hands and spread cooled sushi rice across the nori pressing into a thin even layer and leaving a bare strip at the top for sealing

Fill and Shape:

Line up crispy chicken tempura and avocado slices along the bottom of the rice covered nori

Roll Tightly:

Starting from the bottom fold the mat up and over the filling pressing gently to keep it tight. Continue rolling until you reach the exposed nori strip. Wet it with a bit of water and finish rolling to seal

Slice and Serve:

Using a very sharp wet knife slice the roll into eight bite size pieces. Clean the blade after every slice for tidy results. Sprinkle with sesame seeds if using and serve immediately

My favorite part is always that first slice through the finished roll and seeing a perfect swirl of everything inside. My kids love getting involved by lining up the chicken pieces and adding as many avocado slices as they like for extra creaminess. It makes the kitchen smell amazing and reminds us all of our favorite sushi bar.

Storage and Leftover Tips

Store leftover rolls in an airtight container in the fridge for up to two days. To keep the chicken crispy reheat slices in a hot oven for five to seven minutes. Sushi rice is best made fresh but can be prepped earlier that day and kept covered with a damp towel.

Easy Ingredient Swaps

Swap avocado for thin cucumber strips for a refreshing crunch. Use panko breadcrumbs instead of corn flour in a pinch for added texture. Try turkey breast or tofu strips for a lighter twist or vegetarian version.

Perfect Ways to Serve This

Pair with soy sauce and wasabi for dipping. Add pickled ginger on the side to brighten the flavors. Serve alongside a quick green salad dressed with sesame vinaigrette for balance.

With a bit of practice, your homemade chicken tempura rolls can rival your favorite sushi spot. Enjoy rolling, and do not worry if they do not look perfect—every bite will still be delicious!

Recipe Q&A

→ How do I make the rice sticky for sushi rolls?

Use short-grain rice and rinse it thoroughly. Season it with a mixture of rice vinegar, sugar, and salt while it's still warm for the right balance and stickiness.

→ Can I use pre-cooked chicken instead of frying tempura?

Freshly fried chicken adds the ideal crunch, but cooked chicken can be used if lightly coated and briefly heated for texture.

→ What’s the best way to slice the roll cleanly?

Use a very sharp knife, dampened between cuts, to prevent sticking and to ensure even, neat slices.

→ Is there a substitute for nori if I don’t have it?

Nori is traditional, but you can try soy or rice paper for a different texture. The flavor will vary from classic sushi rolls.

→ Are sesame seeds necessary for the topping?

Sesame seeds add flavor and visual appeal, but you may skip them or replace with toasted panko for extra crunch.