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Chicken Tempura Sushi Roll: A Delicious Culinary Adventure!

chicken tempura sushi roll
Print Recipe

A delightful fusion of crispy tempura chicken wrapped in sushi rice and seaweed, perfect for impressing friends and family.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 ¼ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large chicken breast (about 1 pound), cut into strips
  • 1 cup tempura batter mix (or make your own with ½ cup flour and ½ cup cold water)
  • Vegetable oil (for frying)
  • 4 sheets nori (seaweed)
  • Soy sauce (for serving)

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice and 1 ¼ cups of water. Let it soak for about 30 minutes.
  3. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
  4. After 15 minutes, remove the pot from heat and let it sit, covered, for another 10 minutes.
  5. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is ready, transfer it to a large bowl and gently fold in the vinegar mixture.
  6. Heat vegetable oil in a deep pan or fryer to about 350°F (175°C).
  7. Prepare the tempura batter by whisking together ½ cup of flour and ½ cup of cold water until just combined.
  8. Dip each chicken strip into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
  9. Fry the chicken for about 4-5 minutes or until golden brown and crispy.
  10. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
  11. Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
  12. With wet hands, grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.
  13. Arrange a few strips of tempura chicken in the center of the rice and add any optional ingredients.
  14. Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight.
  15. Seal the roll by wetting the edge of the nori with a little water and pressing gently to secure it.
  16. Using a sharp knife, slice the roll into bite-sized pieces.

Notes

  • Use high-quality sushi rice for better texture and flavor.
  • Let the rice cool to room temperature before using it in your sushi rolls.
  • Fry in small batches to maintain oil temperature and crispiness.
  • Practice rolling to improve your technique.

Nutrition

Keywords: Chicken Tempura Sushi Roll, Sushi, Tempura, Japanese Cuisine

Find it online: https://kitchenuser.net/chicken-tempura-sushi-roll-a-delicious-culinary-adventure/