Chicken Tempura Roll

If you love sushi but aren’t loving the steady price rise of even grocery store rolls, don’t forget about chicken tempura sushi. It still counts, even if this particular recipe takes a shortcut on the tempura coating. We’re using pre-coated chicken tenders to get that crunch and crackle, but the other flavors are authentically Asian.

The sushi mat can be intimidating at first. Go slow, be patient, and don’t overload the filling. You’ll have a perfectly formed roll that holds together in no time.

Ingredients for Chicken Tempura Roll

• Sushi rice: You have to use a short-grain, glutinous sushi rice for this recipe. Regular rice won’t stick.
• Rice vinegar: The acidity in rice vinegar turns starchy rice into tangy sushi rice. Sushi means ‘sour rice’ after all.
• Sugar: This provides the sweetness that is also a feature of the sushi rolls we’re used to.
• Salt: Where there’s rice, there’s always salt to bring out the hidden flavors.
• Chicken tenders: For convenience, thaw a pack of frozen breaded tenders for baking.
• Orange juice concentrate: This gives the sweet, citrusy sharpness to the chicken.
• Soy sauce: Use a low-sodium light soy sauce to bring the umami and saltiness.
• Ginger: Mince fresh ginger root for the signature aroma you want from Japanese-inspired cuisine.
• Red pepper flakes: Crushed flakes add a pleasant kick of heat to the sushi rolls.
• Sesame oil: Smoky sesame oil really lingers on the palate and absorbs the other flavors.
• Bamboo sushi mat: You’ll need this piece of kit to roll the perfect sushi roll.
• Almonds: Slice, chop, and toast aromatic almond nuts to coat the outside of the rolls in a crunchy layer.
• Green onions: These fragrant onions give some crunch to the filling.
• Red pepper: Julienne a small bell pepper for color, texture, and sweetness.
• Navel orange: Use the navel variety because the peeled sections give a citrusy sourness without seeping too much juice into the filling.

Directions

Step 1: Wash and soak the sushi rice

In a large bowl, wash the sushi rice in several changes of cold water to remove the starch until the water is clear. Transfer to a large saucepan. Add water and allow it to stand for 30 minutes.

Step 2: Cook the rice

Cover the saucepan and bring it to a boil over high heat. Once boiling, immediately reduce the heat to low. Simmer for 15 to 20 minutes until the water is absorbed and the rice is tender. Remove from the heat and let it stand for 10 minutes. Keep it covered.

Editor’s Tip: If your rice results tend to be hit and miss, borrow a tip from cooks who make it daily and use a rice cooker for perfectly soft, steamed rice every time.

Step 3: Make the vinegar dressing

In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar is dissolved.

Step 4: Season the rice with the vinegar

Transfer the rice to a shallow bowl and sprinkle with some of the vinegar mixture. Save the remainder for the assembly phase. Slice the rice with a wooden paddle or spoon to break it apart and speed up the cooling. Cover it with a damp cloth to keep it moist, but do not refrigerate it, or it will harden.

Step 5: Bake and dress the chicken tenders

Bake the chicken according to package directions and allow it to cool. Cut the tenders into long, thin strips. In a large bowl, combine the orange juice concentrate, soy sauce, minced ginger, pepper flakes, and sesame oil. Leave some aside for dressing. Add the chicken strips to the mixture and toss to coat thoroughly.

Step 6: Prepare your sushi roll

Cover the sushi mat with plastic wrap. Spread the crushed and toasted almonds in an even layer over the plastic wrap. Moisten your hands with some of the reserved vinegar mixture and press the warm rice in a thin and even layer over the almonds.

Step 7: Roll out your chicken tempura sushi

Arrange a small amount of chicken strips, green onion, red pepper, and navel orange strips over the rice in a band along the bottom edge of the plastic wrap rectangle. Holding the bamboo mat, roll the rectangle away from you. Be careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove the mat and set the tempura roll aside.

Step 8: Cut the roll into slices

Cut the tempura roll into individual rounds and top with the remaining orange juice dressing.

Chicken Tempura Roll Variations

• Add a nori layer: If you’re comfortable with your sushi rolling, add a dried seaweed layer on the outside by laying a sheet of nori on the plastic wrap.
• Try a teriyaki sauce: You can swap the homemade orange dressing step for a ready-made teriyaki sauce. It will be saltier and sweeter but won’t have the same level of acidity.
• Use a sushi kit: Opt for a failsafe sushi-making kit to take the trial and error out of your sushi rolling. They’re great for building your confidence before moving to the mat.

How to Store Chicken Tempura Roll

Chicken tempura rolls can last longer in the refrigerator than raw fish sushi. But the rice still has a tendency to dry out and turn hard. You should wrap any uncut rolls tightly in plastic wrap and place cut pieces in an airtight container. They will last for up to three days.

Can you make chicken tempura roll ahead of time?

Authentic sushi is usually made to order, but you can start on these tempura chicken rolls by preparing the rice and baking the chicken in advance. Refrigerate the chicken but not the rice. Cover the latter with a damp towel and keep it at room temperature for up to six hours.

Chicken Tempura Roll Tips

Do you have to use sushi rice?

The word “sushi” actually refers to the sourness of the rice versus the rice itself, but that doesn’t mean any rice will do. You need a short-grain rice that will be sticky. If you can’t find anything labeled as ‘sushi rice’, try arborio rice, normally used in risotto.

What can you serve with chicken tempura roll?

The sushi roll is the final dish, but feel free to add your own flourishes to the presentation with a spicy mayo dressing drizzled on top, sesame seeds, or fried onions. For an authentic look, serve with a smear of wasabi and a stack of pickled ginger.

What chicken can I use for tempura rolls?

Since packaged tenders can vary in quality, you can make your own panko chicken tenders with just three ingredients. Or try meatier boneless thighs for their richer dark meat.