Description
A delightful mix of flavors with juicy chicken, crispy tempura coating, creamy avocado, and fluffy sushi rice.
Ingredients
Scale
- 2 cups short grain rice (Calrose or Nishiki)
- 2.5 cups cold water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 pieces chicken breast (sliced against the grain)
- 1 cup plain flour (for coating)
- 1/2 cup corn flour (cornstarch)
- 1 teaspoon salt (for seasoning the flour mixture)
- 1 teaspoon black pepper
- 2–3 cups neutral cooking oil (for frying)
- 1 sheet nori
- 1 piece ripe avocado
- Optional garnishes: white and black sesame seeds
Instructions
- Rinse the rice under cold water until it runs clear, then drain well.
- In a pot, combine the rinsed rice and cold water. Bring to a boil, reduce heat, cover and simmer for 12 minutes.
- Remove from heat and let the rice steam for an additional 10 minutes without lifting the lid.
- Mix rice vinegar, sugar, and salt in a separate bowl, fold into warm rice gently.
- Slice the chicken breasts, season with salt and black pepper.
- Mix plain flour, corn flour, salt, and pepper in a bowl for the coating.
- Heat neutral oil in a deep skillet to 350°F (175°C).
- Coat seasoned chicken strips in the flour mixture and fry until golden brown, about 3-4 minutes. Drain on paper towels.
- Lay a sheet of nori on a bamboo mat, spread sushi rice over it, leaving an edge at the top.
- Place crispy chicken strips and avocado in the center of the rice, roll tightly, and seal the edge with water.
- Slice the roll into 8 pieces and serve with dipping sauces.
Notes
Ensure your oil is at the right temperature for frying. Consider marinating the chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg