Name: Chicken Tempura Roll Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 oz. boneless skinless chicken breasts, sliced into strips; 1 cup tempura batter mix; 3/4 cup ice water (for batter); Vegetable oil (for frying, about 1/4 inch deep); 1 cup uncooked sushi rice; 2 cups water; 3 cups cooked sushi rice; 3 sheets nori; 1/2 avocado, peeled and sliced into thin strips; 1/2 cucumber, peeled and sliced into thin strips; 1/2 cup mayonnaise; 1 tsp sriracha; Sesame seeds (for garnish); Eel sauce (for garnish)

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If you love sushi but crave a little twist packed with crispy, savory goodness, the Chicken Tempura Roll is your new best friend in the kitchen. This delightful roll combines tender, golden tempura chicken with creamy avocado, fresh cucumber, and a spicy mayo kick, all rolled up perfectly in sushi rice and nori. Each bite bursts with textures and flavors that feel both familiar and exciting, making it a fantastic homemade sushi experience that’s sure to impress both your family and friends.

Chicken Tempura Roll Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a crucial role in bringing this Chicken Tempura Roll to life with the perfect balance of flavor, texture, and color.

8 oz. boneless skinless chicken breasts: The star protein, sliced thinly for that crisp tempura coating.
1 cup tempura batter mix: Ensures a light, crispy crunch on the chicken without being too heavy.
3 cups cooked sushi rice: Sticky and flavorful, this rice acts as the foundational base of the roll.
3 sheets nori: The seaweed wrap that brings everything together and adds that umami bite.
1/2 avocado: Creamy texture that balances the crunch and spice beautifully.
1/2 cucumber: Adds a refreshing crispness and a little color pop.
1/2 cup mayonnaise: Creates a rich, smooth sauce when mixed with sriracha.
1 tsp. sriracha: Gives the spicy mayo a perfect, zesty heat that complements the fried chicken.
Vegetable oil (for frying): Essential for achieving that golden, perfectly crispy tempura coating.
Sesame seeds (garnish): Adds a subtle nutty flavor and appealing visual texture.
Eel sauce (garnish): Sweet and savory glaze that rounds out the taste profile beautifully.

How to Make Chicken Tempura Roll

Step 1: Prepare the Chicken Tempura

Start by heating about a quarter inch of vegetable oil in a nonstick pan over medium heat. While the oil warms, whisk your tempura batter mix with ice-cold water until smooth. Slice the chicken breasts into thin strips for even frying, then dredge each piece in the tempura batter. Carefully place the battered chicken strips in the hot oil and fry until golden brown, about 4 to 5 minutes on each side. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. This crispy chicken is the soul of your Chicken Tempura Roll, so getting it just right is key!

Step 2: Cook the Sushi Rice

Perfect sushi rice makes a world of difference. If you have a rice cooker, simply add 1 cup of uncooked sushi rice and 2 cups of water and let it do its magic. Once done, allow it to steam with the lid closed for 10-20 minutes to get that fluffy texture. If cooking on the stovetop, bring water to a boil, add the rice, cover, and simmer on low heat for 10-15 minutes until all water is absorbed. This sticky, slightly sweet rice will hold your roll together beautifully and offer a mild contrast to the rich chicken tempura.

Step 3: Prepare the Fillings and Spicy Mayo

Peel and slice the avocado and cucumber into long, thin strips to create fresh, creamy, and crunchy layers inside your roll. In a small bowl, mix the mayonnaise and sriracha together to create that signature spicy mayo sauce that adds the perfect kick and creaminess when drizzled over the final dish. This combo brightens the roll and lifts the flavors to another level.

Step 4: Roll Your Chicken Tempura Roll

Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to keep things tidy. Press one cup of cooked sushi rice evenly into a rectangle, leaving a border around the edges. Cover the rice with another piece of plastic wrap and gently flatten it using a rolling pin for an even layer. Remove the top plastic wrap and place one sheet of nori, shiny side down, onto the rice. Arrange strips of chicken tempura, cucumber, and avocado horizontally across the center of the nori. Using the bamboo mat, carefully roll the sushi up and over the fillings, pressing firmly to seal the roll. Rotate and roll the other half until everything is tightly wrapped. Slowly unwrap the roll from the mat and plastic. With a wet, sharp knife, slice the roll into eight perfect pieces. Your Chicken Tempura Roll is almost ready to enjoy!

Step 5: Garnish and Serve

Drizzle your roll with the eel sauce and spicy mayo prepared earlier, then sprinkle toasted sesame seeds or furikake over the top for that final, irresistible touch. The sauces add a beautiful glaze and extra layers of flavor that make each bite luscious and memorable.

How to Serve Chicken Tempura Roll

Garnishes

Garnishing your Chicken Tempura Roll is an art. The toasted sesame seeds bring nutty notes paired with a little crunch, while eel sauce offers a luscious, sweet-savory glaze. For an added dash of elegance and flavor, sprinkle some furikake seasoning or chopped green onions, which give a subtle zing and color contrast that is as beautiful as it is tasty.

Side Dishes

Complement your Chicken Tempura Roll with light, refreshing sides such as miso soup or seaweed salad to keep the meal balanced and satisfying. Pickled ginger cleanses the palate between bites, and a small bowl of edamame brings a naturally salty and fun snack to nibble on, elevating your homemade sushi gathering into a full experience.

Creative Ways to Present

Presentation is everything when it comes to sushi. Serve your Chicken Tempura Roll on a sleek bamboo sushi board or a bright ceramic platter for contrast. Arrange the slices neatly with a cute dollop of spicy mayo and a delicate drizzle of eel sauce on each piece. For a fun twist, serve the rolls with individual dipping bowls of soy sauce mixed with a hint of wasabi, inviting guests to tailor their flavors exactly how they like.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though unlikely), store your Chicken Tempura Roll in an airtight container in the refrigerator for up to 24 hours. To help retain moisture and texture, wrap the rolls in plastic wrap before placing them in the container. Be aware that the tempura will lose its crispiness over time, but the flavors remain delicious.

Freezing

Freezing Chicken Tempura Roll is not recommended because the texture of sushi rice and tempura chicken changes drastically after thawing. To enjoy the best experience, it’s ideal to consume the rolls fresh or refrigerate them for short-term storage as described above.

Reheating

Since reheating sushi rolls can cause the rice to dry out and the tempura to lose its crisp texture, it’s best to eat your Chicken Tempura Roll fresh. If you must reheat, gently warm the tempura chicken strips alone in a toaster oven or skillet to bring back some crispiness, then assemble fresh rolls with the rice and veggies.

FAQs

Can I use other meats instead of chicken for the tempura roll?

Absolutely! Shrimp is a classic alternative, and vegetables like sweet potato or asparagus work great too if you want a vegetarian option. Each variation offers a unique flavor and texture experience.

What kind of rice should I use for making sushi rolls?

Traditional sushi rice is a short-grain Japanese rice, which becomes sticky enough to hold rolls together but still retains a pleasant chewiness. Avoid long-grain rice as it won’t bind properly.

Is the spicy mayo necessary for the Chicken Tempura Roll?

While not mandatory, spicy mayo adds a delicious creamy heat that pairs beautifully with the fried chicken and fresh veggies. You can always adjust the amount of sriracha or skip it if you prefer milder flavors.

How do I keep the tempura chicken crispy when assembling the roll?

Frying the chicken shortly before rolling is key. Drain well on paper towels to remove excess oil and assemble the rolls just before serving to maintain that crisp crust.

Can I prepare the chicken tempura ahead of time?

You can prepare the tempura chicken in advance, but for the best texture, fry it shortly before making the rolls. If you do cook it earlier, reheat gently in the oven or skillet to restore some crispiness before rolling.

Final Thoughts

Making the Chicken Tempura Roll at home is such a rewarding experience, combining crispy, creamy, fresh, and spicy elements all rolled up beautifully. It’s a dish that’s not only fun to prepare but also brings that wow factor to your dining table. Whether you’re impressing guests or treating yourself to a homemade sushi night, this recipe is sure to become a cherished favorite. So grab your ingredients, roll up your sleeves, and let your kitchen become your favorite sushi bar with this irresistible Chicken Tempura Roll!

Chicken Tempura Roll Recipe

★★★★★

5.1 from 17 reviews

Author: lilan
Total Time: 45 minutes
Yield: 3 sushi rolls (24 pieces) 1x
Diet: Halal

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Description

This Chicken Tempura Roll recipe offers a delightful combination of crispy chicken tempura, creamy avocado, fresh cucumber, and spicy mayo, all wrapped in seasoned sushi rice and nori. Perfect for sushi lovers looking to enjoy a homemade version with a satisfying crunch and bold flavors.

Instructions

Prepare Chicken Tempura: Heat 1/4 inch of vegetable oil in a nonstick pan over medium heat. In a shallow bowl, whisk the tempura batter mix with 3/4 cup of ice water until smooth. Dredge the chicken strips in the batter, then carefully place them into the hot oil. Fry each side for 4-5 minutes until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. For rice cooker method: place 1 cup of uncooked rice and 2 cups of water into the cooker and turn it on. Once it finishes cooking, let the rice steam for another 10-20 minutes. For stovetop: bring water to a boil in a saucepan, stir in rice, cover, and reduce heat to low. Cook 10-15 minutes until water is absorbed. Fluff and cool slightly.
Prepare Fillings: Peel the avocado and cucumber, then slice into long, thin strips. In a small bowl, combine mayonnaise and sriracha to make spicy mayo. Set aside.
Assemble the Roll: Lay a bamboo sushi rolling mat on a flat surface and cover with plastic wrap. Press 1 cup of cooked sushi rice down into a rectangular shape on the mat, leaving a border at the edge. Cover rice with plastic wrap again and use a rolling pin to smooth and flatten the rice evenly. Remove top plastic wrap and place a sheet of nori on the rice with the shiny side down.
Add Fillings: Arrange strips of cucumber, avocado, and chicken tempura in a line along the center of the nori.
Roll Sushi: Starting from the bottom edge nearest to you, use the bamboo mat to fold the roll over the fillings, pressing firmly. Rotate the roll 90 degrees and repeat the folding and pressing until a tight roll forms. Slowly release the bamboo mat and unwrap the sushi roll from any plastic wrap.
Slice and Garnish: Using a wet sharp knife, slice the roll into 8 even pieces. Drizzle the rolls with eel sauce and spicy mayo, then garnish with toasted sesame seeds or furikake if desired. Serve immediately.

Notes

Keep the knife wet and clean when slicing to prevent the rice from sticking.
Make sure the oil is hot enough before frying to achieve a crispy texture.
You can substitute sriracha in the spicy mayo with another hot sauce to adjust heat levels.
Use fresh avocado and cucumber for the best flavor and texture.
Leftover rolls can be refrigerated for up to 24 hours but are best enjoyed fresh.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying, Rolling, Baking
Cuisine: Japanese