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.
Ingredients
Scale
Chicken Tempura
- 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)
Sushi Rice
- 1 cup uncooked sushi rice
- 2 cups water
Roll Assembly
- 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)
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
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Chicken tempura roll, sushi recipe, homemade sushi, crunchy chicken sushi, spicy mayo sushi
