Chicken Tempura Sushi

Prep Time 40

Cook Time 20

Servings servings

Calories 315kcal

1 cup Sushi rice or use white rice
1 cup All-purpose flour
1 tsp Baking powder
1 Egg beaten
1 cup Water Iced (may not need it all)
3 cups Vegetable oil
2 medium Chicken breast boneless skinless may not need it all, depends on the size of the breast
1 tsp Sriracha sauce
4 tbsp Mayonnaise
2 tbsp Ketchup
4 Nori seaweed sheets use an extra needed to cover up any rips and reinforce the roll
1/4 Carrots cut into long matchsticks
1/4 Cucumber cut into long matchsticks
4 tsp Wasabi paste or more is desired
4 tbsp Pickled ginger or more if desired

Cook the rice according to the instructions on the package. Once cooked spread it out in a thin layer on a plate or sheet pan to cool. Set aside.
In a pot heat the oil on medium heat to 325 degrees.
Mix the flour, baking powder, and egg in a bowl. Season with salt. Slowly pour in the ice water while whisking until it reaches a smooth and thick consistency. You may not need all of the water.
Slice a chicken breast longways into strips about a 1/2 wide. (it needs to be long enough to properly fill the nori wrap)
Dip the chicken strip into the batter coating very well, then slowly immerse the chicken into the hot oil. Work in batches if needed as to not overcrowd the oil.
Cook for 3 - 5 minutes and gently turn the pieces over and cook until golden brown, about another 3 - 5 minutes until the internal temperature reaches 160 degrees using a thermometer. Drain on a paper towel lined plate.
In a bowl mix the mayo, sriracha, and ketchup. Set aside.
Moisten the nori sheets very lightly with water to make them pliable. Place the nori sheet on a bamboo sushi mat or parchment paper and spread a thin layer of the cooled rice. Place the carrot, cucumber, and fried chicken strip in the center of the nori sheet. Roll the sushi over while gently pressing down to create a tight roll.
Cut the roll into 1/2 inch slices. Serve with the mayo sriracha sauce, wasabi, and pickled ginger.

Pro Tip: If you don't have a bamboo sushi mat use a piece of parchment paper to roll the sushi roll up tightly and uniformly.

Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it