Chicken Tempura Roll Recipe
Ever wanted to try your hand at tempura sushi but are turned off at the prospect of using raw meat? Then these chicken tempura rolls are going to be perfect for you! They’re absolutely delicious and work great as both a main dish or a quick snack!
Equipment
- 1 saucepan
- plastic wrap
- 1 Bamboo sushi rolling mat
- 1 large bowl
- 1 Cutting board
Ingredients
- 2 cups sushi rice
- 1/2 cup rice vinegar
- 1/2 lb pre-cooked and pre-breaded frozen chicken tenders
- 2 tbsp low-sodium soy sauce
- 1/2 tsp crushed red pepper flakes
- 1/4 cup sugar
- 1 tsp fresh ginger root minced
- 1 tsp salt
- 2/3 cup thawed orange juice concentrate
- 1 1/2 cups sliced almonds chopped and toasted
- 3 small green onions
- 1 pre-sliced and peeled large navel orange
- 1/2 tsp sesame oil
- 1 small sweet red pepper julienned
Instructions
- We will start by preparing the rice. Take the sushi rice and wash it in a large bowl of water. Keep draining the water and re-washing the rice 3-4 times until the water stops turning milky and stays clear.Once the rice is washed, transfer it to a large saucepan.
- If you have a rice cooker, you can use that for the best results. Alternatively, you can still cook this by boiling it in a saucepan.If cooking in a saucepan, add 2 cups of water to the rice and leave it for 30 minutes to soften up (there is no heat applied at this stage).
- After 30 minutes, you can cover the saucepan and cook it on high heat until the water starts to boil. Then bring the heat back down so it’s simmering, and let it continue cooking for 15-20 minutes or until all the water is gone.Then turn the heat off and all it to sit for ten more minutes.
- Mix the salt, vinegar, and sugar in a small bowl. Keep mixing it all until both the salt and sugar have fully dissolved.
- Transfer the rice into a separate bowl and sprinkle about ⅓ of a cup of the vinegar mixture over it. Then gently fold the rice over using a wooden spoon to work the vinegar mixture in, fluff, and cool the rice.Once this is done, place a damp towel over the rice bowl to keep it moist, then set it aside.
- Next, we need to prepare the chicken tenders. Start by cooking them as indicated on the packet instructions.
- Once cooked, take them out of the oven and cut them into long, thin strips.
- Mix the juice concentrate, red pepper flakes, ginger, soy sauce, and oil together in a small bowl.Take ½ of this mixture and set it aside for serving.
- Add the chicken to the remaining half of this mixture and toss them about to coat them all evenly.
- Finally, we need to combine the chicken and rice and roll them into the sushi roll. Start by taking your bamboo sushi mat and covering it with plastic wrap.
- Take about ¼ of the toasted almost and spread them evenly on the mat. Use a rough guide of about 9x6” as your flat area where you will fit the ingredients. Wet your fingers with a little of the vinegar mixture we set aside earlier and press a thin layer of rice over the top of the almonds.
- Take some of the chicken, orange strips, red pepper, and onion and arrange them along the bottom of the 9x6” square of almonds and rice we just laid out. Try to fill out roughly the bottom 1 ½” with ingredients.
- Now begin to roll the mat up and away from you to create the sushi roll. Ensure you use enough pressure to seal the ingredients and allow the rice to stick together, making a solid roll.
- Unroll the bamboo mat leaving us with our chicken sushi roll, cut this roll into thinner slices, and arrange them neatly on a plate.Repeat this process as often as possible until all the rice and other ingredients are used up.
- You’re done! Simply serve your chicken tempura with the bowl of sauce we prepared earlier for dipping.
Nutrition
Serving: 4gCalories: 1014kcalCarbohydrates: 115gProtein: 39gFat: 47gSaturated Fat: 4gCholesterol: 36mgSodium: 959mgFiber: 15g
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