Chicken Tempura Rolls Recipe

Cooking Directions

• STEP 1.Prepare the sushi rice by rinsing it under cold water until the water runs clear. Cook the rice according to package instructions and let it cool.
• STEP 2.Season the chicken strips with salt, pepper, and any other desired seasonings. Dip each strip in flour, then in beaten egg, and finally in panko breadcrumbs.
• STEP 3.Heat oil in a deep pan or fryer. Fry the chicken strips until golden brown and crispy. Remove from the oil and drain on paper towels.
• STEP 4.Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori, leaving a small border at the top.
• STEP 5.Place a few chicken strips on top of the rice. Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
• STEP 6.Slice the roll into bite-sized pieces using a sharp knife. Serve the chicken tempura rolls with soy sauce, wasabi, and pickled ginger.
• STEP 7.Enjoy the rolls immediately, as they are best when served fresh and crispy.

Cooking Tips

• Make sure the oil is hot enough before frying the chicken strips to ensure they become crispy.
• Use a sharp knife to slice the rolls to prevent them from falling apart.
• You can add other fillings to the rolls, such as avocado or cucumber, for added flavor and texture.
• If you have leftover rolls, store them in an airtight container in the refrigerator. They can be enjoyed cold or reheated in the oven for a few minutes.
• Serve the rolls with pickled ginger to add a tangy and refreshing element to the dish.

Storage and Serving

• Store any leftover chicken tempura rolls in an airtight container in the refrigerator for up to 2 days.
• To serve, you can enjoy the rolls cold or reheat them in the oven at 350°F (175°C) for a few minutes until warmed through.
• Serve the rolls with soy sauce, wasabi, and pickled ginger for dipping and added flavor.