Description
A delightful recipe for crispy Chicken Tempura Rolls filled with fresh veggies and sushi rice, perfect for any sushi-making night!
Ingredients
- Boneless Chicken Thighs (1 pound)
- Tempura Batter Mix (1 cup)
- Nori Sheets (4 sheets)
- Cooked Sushi Rice (2 cups)
- Green Onions (2, chopped)
- Cucumber (1 medium, julienned)
- Soy Sauce (for dipping)
- Pickled Ginger (optional, for serving)
Instructions
- Prepare the Tempura Batter: In a large mixing bowl, combine the tempura batter mix with cold water. Mix gently—just until combined.
- Fry the Chicken: Heat oil in a deep skillet to 350°F (175°C). Dip the chicken thighs into the tempura batter and fry for about 4-5 minutes on each side until golden brown.
- Prepare the Sushi Rice: Cook the sushi rice according to the package instructions. Allow it to cool slightly before using.
- Assemble the Rolls: Lay a sheet of nori on a bamboo mat, spread sushi rice evenly over the nori, and add chicken, cucumber, and green onions. Roll tightly and seal with water.
- Slice and Serve: Cut the roll into bite-sized pieces and serve with soy sauce and pickled ginger.
Notes
Serve with small bowls of soy sauce and wasabi for dipping and consider garnishing with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 425
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg
Keywords: sushi, chicken tempura roll, Japanese cuisine, easy sushi recipe, home cooking