Why Make This Recipe
Crispy Chicken Tempura Roll is a delightful dish that combines the best of sushi and tempura. It’s crispy on the outside and has a soft, flavorful filling inside. Whether you’re hosting a dinner party or just wanting to treat yourself, this roll is sure to impress. Making your own sushi is fun and rewarding, plus it allows you to customize the ingredients to your liking.
How to Make Crispy Chicken Tempura Roll
Ingredients:
- 2 cups short-grain rice (Calrose or Nishiki rice are ideal)
- 2.5 cups cold water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 pieces chicken breast (sliced against the grain)
- 1 cup plain flour (for coating)
- 1/2 cup corn flour (cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-3 cups neutral cooking oil (for frying)
- 1 sheet nori
- 1 piece ripe avocado
- To taste white and black sesame seeds (optional garnishes)
Directions:
- Rinse the Rice: Start by rinsing the short-grain rice under cold water until the water runs clear. This helps remove excess starch.
- Cook the Rice: Combine the rinsed rice and 2.5 cups of cold water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil and then simmer on low heat until all water is absorbed.
- Season the Rice: Once the rice is cooked, transfer it to a bowl. In a separate bowl, mix rice vinegar, sugar, and 1 teaspoon of salt until dissolved. Stir this mixture into the warm rice gently. Let it cool to room temperature.
- Prepare the Chicken: Season the chicken slices with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Make the Batter: In a bowl, mix plain flour and corn flour together.
- Coat the Chicken: Dredge each chicken piece in the flour mixture until fully coated.
- Fry the Chicken: Heat 2-3 cups of neutral cooking oil in a deep frying pan. Once hot, carefully fry the chicken pieces until golden and crispy, about 4-5 minutes. Drain on paper towels.
- Assemble the Roll: On a bamboo sushi mat, lay out the sheet of nori. Wet your hands and spread a thin layer of rice over the nori, leaving a little space at the top. Place slices of fried chicken, avocado, and optional sesame seeds in the center of the rice.
- Roll It Up: Starting from the bottom, roll the sushi tightly using the mat, sealing the edge with a bit of water.
- Slice and Serve: Cut the roll into bite-sized pieces using a sharp knife.
How to Serve Crispy Chicken Tempura Roll
Serve the crispy chicken tempura rolls with soy sauce, wasabi, and pickled ginger on the side. You may also sprinkle some extra sesame seeds for added texture.
How to Store Crispy Chicken Tempura Roll
If you have leftovers, it’s best to keep the components separate. Store the fried chicken and sushi rice in an airtight container in the fridge. Roll the sushi fresh when you are ready to eat. The rice is best enjoyed within a day or two.
Tips to Make Crispy Chicken Tempura Roll
- Make sure your oil is hot enough before frying to get that perfect crispiness.
- Use ripe avocado for a creamy texture.
- Don’t overfill your sushi rolls; less is often more!
Variation
You can also add vegetables like cucumber or carrots into your roll for added crunch. For a spicy kick, consider adding slices of jalapeño or spicy mayo.
FAQs
-
Can I use other proteins instead of chicken?
Yes, feel free to substitute shrimp or tofu for a different flavor profile. -
What if I don’t have sushi rice?
If you can’t find sushi rice, any short-grain rice will do. Just ensure it is sticky enough to hold the roll together. -
How can I make this dish vegetarian?
Simply replace the chicken with your favorite vegetables, like tempura-battered zucchini or sweet potatoes!
