Crispy Chicken Tempura Roll (Printable Format)
Crispy chicken and avocado rolled in sushi rice and nori for a flavorful, textured bite.
# Needed Ingredients:
→ Sushi Rice
01 -
2 cups short-grain white rice, such as Calrose or Nishiki
02 -
2 1/2 cups cold water
03 -
1/4 cup rice vinegar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon salt
→ Chicken Tempura
06 -
2 boneless chicken breasts, sliced into strips against the grain
07 -
1 cup all-purpose flour
08 -
1/2 cup cornstarch
09 -
1 teaspoon salt
10 -
1 teaspoon freshly ground black pepper
11 -
2 to 3 cups neutral oil, such as canola or vegetable, for frying
→ Assembly
12 -
1 sheet nori (seaweed for sushi)
13 -
1 ripe avocado, sliced
14 -
white and black sesame seeds, to taste (optional garnish)
# Preparation Steps:
01 -
Rinse the short-grain rice under cold water in a strainer, repeating 3 to 4 times until the water runs clear.
02 -
Combine the rinsed rice and cold water in a pot. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 12 minutes. Remove from heat and let the rice steam, covered, for an additional 10 minutes.
03 -
In a bowl, dissolve the sugar and salt in rice vinegar. Gently fold the seasoned vinegar into the warm rice until evenly distributed. Set aside to cool slightly.
04 -
Slice the chicken breasts into 1/2-inch thick strips, seasoning evenly with salt and freshly ground black pepper.
05 -
Place all-purpose flour and cornstarch in separate shallow bowls for dredging.
06 -
Pour the neutral cooking oil into a deep skillet or saucepan to a depth of at least 2 inches. Use a deep-frying thermometer to heat the oil to 350°F (175°C).
07 -
Dredge each chicken strip in all-purpose flour, followed by cornstarch. Carefully lower coated strips into hot oil and fry for 3 to 4 minutes, turning occasionally, until golden and fully cooked. Transfer to a paper towel-lined plate to drain.
08 -
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Wet hands and spread an even layer of sushi rice on the nori, leaving a 1-inch border at the top.
09 -
Arrange fried chicken strips and avocado slices horizontally across the center of the rice.
10 -
Lift the edge of the bamboo mat and roll tightly to enclose the filling, pressing gently to form a compact roll. Use a sharp, wet knife to cut the roll into 8 even pieces.
11 -
Arrange slices on a platter. Optional: Sprinkle with white and black sesame seeds to garnish. Serve immediately.
# Supplementary Details:
01 -
Wet the knife between each cut to ensure clean slices and prevent rice from sticking.