Description

Experience the delightful fusion of crispy tempura chicken wrapped in plush sushi rice, all embraced by a nori blanket. This recipe brings the comforting flavors of a sushi restaurant right into your home.

Ingredients

Scale

2 cups short-grain rice (Calrose or Nishiki rice are ideal)
2.5 cups cold water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
2 pieces chicken breast (slice against the grain)
1 cup plain flour (for coating)
1/2 cup corn flour (cornstarch)
1 teaspoon salt
1 teaspoon black pepper
2–3 cups neutral cooking oil (for frying)
1 sheet nori
1 piece ripe avocado
to taste white and black sesame seeds (optional garnishes)

Instructions

Rinse the short-grain rice under cold water until the water runs clear, about 3-4 times. This removes excess starch and helps achieve a better texture. Drain the rice and transfer it to a medium pot.
Add 2.5 cups of cold water to the pot with the rinsed rice. Let it soak for 30 minutes to help the grains absorb moisture, ensuring even cooking.
After soaking, bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking, as this traps steam necessary for cooking.
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low until the sugar dissolves, about 2-3 minutes. Once dissolved, remove from heat and let it cool.
Once the rice is done, transfer it to a large bowl and gently fold in the sushi vinegar mixture with a spatula. Let it cool to room temperature while you prepare the chicken.
Slice the chicken breasts against the grain into thin strips. In a mixing bowl, combine 1 cup plain flour, 1/2 cup corn flour, 1 teaspoon salt, and 1 teaspoon black pepper. Coat each chicken piece in this flour mixture, pressing gently to adhere.
In a large skillet or deep fryer, heat 2-3 cups of neutral cooking oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of batter in; it should sizzle immediately.
Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes until golden brown and crispy, turning halfway through. Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil.
Prepare the nori sheet by placing it shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and grab a handful of sushi rice, spreading it evenly across the nori, leaving a 1-inch border at the top.
Place a few strips of the crispy chicken and slices of ripe avocado horizontally across the rice. If desired, sprinkle sesame seeds over the filling for added texture.
Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge of the nori with a bit of water.
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dinner
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 roll
Calories: 450
Sugar: 3 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 70 mg

Keywords: To achieve the crispiest chicken tempura, ensure your oil is at the correct temperature (350°F). If it's too cool, the chicken will absorb oil and become greasy; if it's too hot, it will burn before cooking through. Experiment with your fillings! You can add sliced cucumber or pickled radish for extra crunch and flavor.