Chicken Tempura Roll Recipe

Introduction

Chicken Tempura Roll is a delightful fusion of crispy chicken tempura and fresh sushi ingredients wrapped in nori and rice. This recipe brings together crunchy textures and flavorful fillings that are perfect for a fun homemade sushi night.

Ingredients

• 1 lb chicken breast or thighs (cut into thin strips)
• 1 cup all-purpose flour
• 1 large egg
• ¾ cup ice-cold water
• Vegetable oil (for frying)
• 2 cups short-grain sushi rice
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 nori sheets (dried seaweed)
• 1 cucumber (julienned, optional)
• 1 avocado (thinly sliced, optional)
• 1 carrot (julienned, optional)
• Spicy mayo (mix mayonnaise with sriracha)
• Soy sauce (for dipping)
• Toasted sesame seeds
• Pickled ginger
• Wasabi

Instructions

1. Step 1: Cut the chicken into thin strips and pat dry with a paper towel.
2. Step 2: In a mixing bowl, combine the flour, egg, and ice-cold water to create a slightly lumpy tempura batter.
3. Step 3: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
4. Step 4: Dip the chicken strips into the batter and fry them for 3–4 minutes until golden and crispy. Drain on paper towels.
5. Step 5: Rinse the sushi rice under cold water until the water runs clear.
6. Step 6: Cook the rice using a rice cooker or stovetop method according to package instructions.
7. Step 7: While the rice is still warm, gently mix in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
8. Step 8: Place a bamboo rolling mat on the counter and lay a sheet of nori with the shiny side down.
9. Step 9: Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch edge at the top.
10. Step 10: Lay a strip of chicken tempura in the center of the rice. Add cucumber, avocado, and carrot if using.
11. Step 11: Roll the bamboo mat over the fillings, tucking them tightly as you go. Wet the edge of the nori with a little water to seal the roll.
12. Step 12: Sprinkle toasted sesame seeds on top if desired.
13. Step 13: Wet a sharp knife and slice each roll into 6–8 even pieces.
14. Step 14: Serve the rolls with soy sauce, spicy mayo, pickled ginger, and wasabi.

Tips & Variations

• Use ice-cold water in the tempura batter to keep it light and crispy when fried.
• Try adding other vegetables like bell peppers or sprouts for more crunch and color.
• For a healthier twist, bake the chicken strips instead of frying, but expect less crispiness.
• Adjust the level of spiciness in the mayo by adding more or less sriracha to suit your taste.

Storage

Store leftover chicken tempura rolls in an airtight container in the refrigerator for up to 24 hours. Because the rice can harden and the tempura lose crispiness, it’s best enjoyed fresh. If needed, reheat the chicken separately to restore some crunch before assembling fresh rolls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken for this recipe?

Yes, both chicken breast and thighs work well, but thighs tend to be juicier and more flavorful. Choose your preference and slice thinly for quick cooking.

How do I prevent the sushi rice from becoming mushy?

Rinse the rice thoroughly until the water runs clear to remove excess starch, and avoid overcooking it. Mixing in vinegar while the rice is warm helps maintain the ideal sticky yet firm texture.

Chicken Tempura Roll Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Chicken Tempura Roll recipe combines crispy battered chicken with seasoned sushi rice and fresh vegetables, all wrapped in nori seaweed. Perfectly fried chicken strips provide a satisfying crunch, complemented by creamy avocado, refreshing cucumber, and the zest of spicy mayo. Ideal for sushi lovers looking to enjoy a homemade tempura-style roll with traditional dipping sauces.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 rolls (serves 4-6) 1x
• Category: Rolls
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken Tempura

• 1 lb chicken breast or thighs (cut into thin strips)
• 1 cup all-purpose flour
• 1 large egg
• ¾ cup ice-cold water
• Vegetable oil (for frying)

Sushi Rice

• 2 cups short-grain sushi rice
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Roll Assembly

• 4 nori sheets (dried seaweed)
• 1 cucumber (julienned, optional)
• 1 avocado (thinly sliced, optional)
• 1 carrot (julienned, optional)
• Spicy mayo (mix mayonnaise with sriracha to taste)
• Soy sauce (for dipping)
• Toasted sesame seeds (optional)
• Pickled ginger (for serving)
• Wasabi (for serving)

Instructions

1. Prepare the Chicken Tempura: Cut the chicken into thin strips and pat them dry with paper towels to remove excess moisture, ensuring a crispier fry.
2. Make the Batter: In a mixing bowl, combine the flour, egg, and ice-cold water. Stir gently to create a slightly lumpy batter without overmixing for optimal tempura texture.
3. Heat Oil: Pour vegetable oil into a deep pan to a depth of about 2 inches and heat it to 350°F (175°C), using a thermometer for accuracy.
4. Fry Chicken: Dip each chicken strip into the tempura batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for 3 to 4 minutes or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
5. Cook the Sushi Rice: Rinse the sushi rice under cold water until it runs clear to remove excess starch. Cook the rice in a rice cooker or on the stovetop according to package directions.
6. Season the Rice: While the rice is still warm, gently fold in rice vinegar, sugar, and salt. Mix carefully to avoid crushing the rice, then allow it to cool to room temperature.
7. Assemble the Rolls: Place a bamboo rolling mat on a clean surface and lay one sheet of nori with the shiny side facing down. Wet your hands to prevent sticking and spread an even, thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
8. Add Fillings: Arrange a strip of the fried chicken tempura along the center of the rice. Add julienned cucumber, thinly sliced avocado, and carrot sticks if desired.
9. Roll the Sushi: Using the bamboo mat, carefully roll the sushi away from you, tucking the fillings tightly as you go. Wet the exposed edge of the nori with a little water to seal the roll securely.
10. Garnish: Sprinkle toasted sesame seeds over the roll surface for added flavor and texture if desired.
11. Slice and Serve: Wet a sharp knife to prevent sticking, then slice the roll into 6 to 8 equal pieces. Serve the chicken tempura rolls with soy sauce, spicy mayo, pickled ginger, and wasabi on the side for dipping and garnishing.

Notes

• Ensure the oil is at the correct temperature (350°F) before frying to achieve a crispy coating without greasiness.
• Use short-grain sushi rice for the authentic sticky texture essential to sushi rolls.
• Do not overmix the tempura batter—lumps help create the characteristic light, crispy texture.
• Keep your hands wet while handling sushi rice to prevent sticking.
• Customize the fillings by adding or omitting vegetables to your preference.
• Use a very sharp knife and wet it between cuts for clean slices.

Keywords: Chicken Tempura Roll, Sushi, Tempura, Japanese Roll, Homemade Sushi, Chicken Sushi Rolls, Fried Chicken Sushi