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30-Min Crispy Chicken Tempura Roll

A quick and easy chicken tempura roll featuring crispy golden tempura chicken, seasoned sushi rice, nori seaweed, and fresh fillings like avocado and cucumber, perfect for a homemade sushi experience in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 rolls 1x

Ingredients

Scale
  • 1 lb chicken breast or thighs, cut into thin strips
  • 1 cup all-purpose flour
  • 1 large egg
  • 3/4 cup ice-cold water
  • Vegetable oil for frying
  • 2 cups short-grain sushi rice
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 nori sheets (dried seaweed)
  • 1 cucumber, julienned (optional)
  • 1 avocado, thinly sliced (optional)
  • 1 carrot, julienned (optional)
  • Spicy mayo (mayonnaise mixed with sriracha)
  • Soy sauce for dipping
  • Toasted sesame seeds
  • Pickled ginger
  • Wasabi

Instructions

  1. Cook the sushi rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the rice. Let cool.
  2. Prepare the tempura batter by whisking together the flour, egg, and ice-cold water gently until just combined; do not overmix.
  3. Heat vegetable oil in a deep pan to 350°F (175°C). Dip chicken strips into the tempura batter, then carefully fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
  4. Place a nori sheet on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a small border at the top edge.
  5. Arrange tempura chicken strips, avocado slices, cucumber, and carrot along the bottom edge of the rice-covered nori.
  6. Using the bamboo mat, roll the sushi tightly from the bottom edge, sealing the roll with a little water on the top border.
  7. Slice the roll into 6-8 pieces using a sharp knife dipped in water to prevent sticking.
  8. Serve with spicy mayo, soy sauce, pickled ginger, and wasabi as desired. Sprinkle toasted sesame seeds on top for garnish.

Notes

For best results, keep the tempura batter cold and do not overmix to ensure a light, crispy coating. Use a sharp knife dipped in water to slice the rolls cleanly without squashing them. Customize fillings to your preference for added freshness and texture.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Main Course
  • Cuisine: Japanese

Nutrition

  • Calories: 350
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg