Servings: 2 People
Calories: 370kcal
Equipment
- Mixing bowl for batter preparation
- Whisk for combining ingredients
- Pan or deep fryer for frying the chicken
- Bamboo sushi mat for rolling the sushi
- Sharp, wet knife for slicing the rolls
- Serving plate for presentation
- Optional: Paper towels for draining excess oil
Ingredients
- 1 teaspoon of premium-grade cornstarch
- Artisanal soy sauce or premium tamari for an unparalleled umami essence
- 1/8 teaspoon of delicate sea salt crystals
- 1 cup of expertly cooked sushi rice grains
- Exquisite pickled ginger for an unparalleled serving
- 1/2 of a generously portioned tenderly cooked chicken breast, delicately sliced or expertly shredded
- 2 sheets of meticulously toasted nori seaweed
- Authentic wasabi paste for a distinctively zesty flavor
- 1/2 of a small freshly harvested cucumber, thinly sliced
- 1/2 cup plus 1 tablespoon of effervescent sparkling mineral water
- 6 tablespoons of finely sifted rice flour
- 1/2 of a perfectly ripe luscious avocado, carefully pitted, peeled, and artfully sliced
- Refined vegetable oil adequate for frying
Instructions
Prepare the Chicken Tempura Batter:
- In a mixing bowl, combine the finely sifted rice flour, premium-grade cornstarch, effervescent sparkling mineral water, and delicate sea salt crystals. Whisk the ingredients until a smooth batter forms. Adjust the consistency if needed by adding more water or flour.
Coat and Fry the Chicken:
- Dip the delicately sliced or shredded chicken breast into the prepared tempura batter, ensuring it’s well coated.
- In a pan or deep fryer, heat refined vegetable oil to 350°F (175°C). Carefully place the battered chicken into the hot oil and fry until golden brown and crispy. Remove and drain excess oil on paper towels. Set aside.
Prepare the Sushi Rice and Ingredients:
- Spread the expertly cooked sushi rice grains evenly over a nori seaweed sheet placed on a bamboo sushi mat.
- Arrange the thinly sliced cucumber and artfully sliced avocado on top of the rice, leaving a little space at the edge.
Assemble the Chicken Tempura Roll:
- Place the crispy fried chicken pieces on top of the cucumber and avocado layer.
Roll the Sushi:
- Using the bamboo sushi mat, carefully roll the nori sheet and its contents into a tight cylinder, applying gentle pressure as you roll.
Seal and Slice:
- Moisten the edge of the nori sheet with water to seal the roll. Slice the roll into individual pieces using a sharp, wet knife. Ensure each slice is neat and clean.
Serve and Garnish:
- Arrange the Chicken Tempura Rolls on a serving plate. Serve alongside exquisite pickled ginger, authentic wasabi paste, and artisanal soy sauce or premium tamari for dipping.
Enjoy:
- Indulge in the delicious flavors and textures of the Chicken Tempura Rolls, savoring the crispy chicken, fresh vegetables, and sushi rice, complemented by the zesty wasabi and soy sauce.
Notes
• Marinating the chicken is key to making sure it is juicy and flavorful.
• If you don’t have a deep fryer, you can use a large pot with a few inches of oil.
• Be sure to use a thermometer to monitor the oil temperature.
• To make sure the roll is sealed, wet your fingertips with water and press the edges together.
• If you don’t have a sushi mat, you can use a piece of parchment paper to roll the tempura.
Nutrition
Calories: 370kcal
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