Chicken Tempura Roll
Step-by-step instructions for making an easy homemade sushi roll
Ingredients
- 8 oz. boneless skinless chicken breasts
- 1 cup tempura batter mix
- 3 cups cooked sushi rice instructions below
- 3 sheets nori
- 1/2 avocado
- 1/2 cucumber
- 1/2 cup mayonnaise
- 1 tsp. sriracha
- vegetable oil for frying
- sesame seeds garnish
- eel sauce garnish
Instructions
Chicken Tempura Instructions
- Heat 1/4 inch of oil over medium heat in a nonstick pan.
- Whisk the tempura batter with 3/4 cup of ice water in a shallow bowl. Slice the chicken into strips. Dredge the chicken strips in the batter and place into the hot oil. Fry the chicken until golden brown, about 4-5 minutes per side.
- Remove onto a paper towel-lined plate.
Rice Cooker Instructions
- Place 1 cups of uncooked sushi rice into the rice cooker. Pour in 2 cups of water. Turn on the rice cooker.
- Once the rice cooker turns itself off, let the rice steam for 10-20 minutes.
Stovetop Instructions for Rice
- Bring 2 cups of water to a boil in a small saucepan. Stir in 1 cup of sushi rice using a rice paddle or wooden spoon. Cover and reduce heat to low.
- Cook rice, covered, 10-15 minutes until the water is absorbed.
Sushi Roll Instructions
- Peel the cucumber and avocado. Slice into long, thin strips. Set aside.
- Make the spicy mayo: combine mayonnaise and sriracha in a small bowl. Set aside.
- Lay the bamboo mat on a flat surface. Cover the bamboo mat with a layer of plastic wrap. Press 1 cup of cooked rice down into a rectangular shape, leaving a perimeter of bamboo mat showing.
- Cover the rice with another piece of plastic wrap. Use a rolling pin to smooth and flatten the rice. Remove the plastic wrap and lay a piece of nori on top of the rice (shiny side down).
- Arrange strips of cucumber, avocado and chicken tempura in a line across the center of the nori sheet.
- Starting from the bottom, holding on to the bamboo roller, fold the roll up and over the fillings. Press it down firmly. Rotate the roll 90 degrees and repeat the same action, folding the roll up and over the fillings. Press firmly.
- Slowly release the bamboo map and unwrap the sushi roll from the plastic wrap. On a cutting board, use a wet knife to gently slice the roll into 8 pieces.
- Drizzle with eel sauce and spicy mayo. Garnish with toasted sesame seeds or furikake, if desired.
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