Chicken Tempura Roll
This crispy and flavorful Chicken Tempura Roll combines golden-fried chicken tempura, creamy avocado, and fresh cucumber, all wrapped in seasoned sushi rice and nori. It’s a restaurant-quality sushi roll that’s easy to make at home, customizable, and perfect for sushi nights!
Equipment
- Bamboo sushi mat
- Plastic wrap
- Small mixing bowl
- Medium saucepan
- Deep frying pan or air fryer
- Sharp knife
- Paper towels
Ingredients
- For the Sushi Rice:
- 1 cup sushi rice cooked and seasoned with 2 tbsp rice vinegar, 1 tbsp sugar, and a pinch of salt
- For the Chicken Tempura:
- 1 large chicken breast cut into thin strips
- ½ cup tempura batter mix or homemade mix of flour, cornstarch, and ice-cold water
- 1 cup vegetable oil for frying
- For the Roll:
- 4 nori sheets seaweed
- 1 avocado thinly sliced
- 1 cucumber julienned
Instructions
- Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until clear, then cook according to package instructions.
- Once cooked, mix with rice vinegar, sugar, and salt, then let it cool slightly.
- Step 2: Make the Chicken Tempura
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Dip the chicken strips in tempura batter and fry for 3–4 minutes until golden and crispy.
- Drain on paper towels and let them rest for 5–10 minutes.
- Step 3: Assemble the Sushi Roll
- Lay a bamboo mat on a flat surface and cover it with plastic wrap.
- Place a nori sheet shiny-side down and evenly spread a thin layer of sushi rice, leaving a 1-inch border at the top.
- Arrange chicken tempura, avocado, and cucumber in a line near the bottom of the rice.
- Step 4: Roll the Sushi
- Lift the bamboo mat from the bottom, rolling tightly while tucking in the fillings.
- Wet the top edge of the nori slightly to seal the roll.
- Step 5: Slice and Serve
- Use a sharp, wet knife to cut the roll into 6–8 pieces.
- Serve with soy sauce, pickled ginger, wasabi, or spicy mayo.
Notes
Lighter Option: Air-fry the chicken at 400°F for 10 minutes instead of frying.
Gluten-Free Version: Use rice flour for tempura batter and tamari instead of soy sauce.
Custom Fillings: Swap chicken with shrimp tempura or add a spicy mayo drizzle for extra flavor.
Storage Tip: Best eaten fresh; if prepping ahead, store the components separately and roll before serving.
Gluten-Free Version: Use rice flour for tempura batter and tamari instead of soy sauce.
Custom Fillings: Swap chicken with shrimp tempura or add a spicy mayo drizzle for extra flavor.
Storage Tip: Best eaten fresh; if prepping ahead, store the components separately and roll before serving.