Chicken Tempura Rolls

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Imagine if you could make your favourite Japanese dishes without having to worry about how they’re made. It’s an idea that has been hanging over the heads of many chefs for years now, and it’s one that you’ll want to try for yourself. While you can buy ready-made chicken tempura rolls in the Japanese markets, you can also make it at home. If you follow these steps, you’ll be able to create a dish that will give you authentic Japanese tastes without having to spend a lot of money.

Today we’re going to be making a tasty and easy to make Japanese-style Chicken Tempura Rolls recipe. Chicken tempura rolls are a delicious take on the classic chicken rolls. It’s easy to whip up, and the results are extremely tasty! These chicken tempura rolls are made with chicken tenders, sushi rice, and stir-fry spices. Whole wheat flour is used to make these chicken tempura rolls. Chicken tempura rolls are super healthy meals for all days of the week.

This guide will teach you about the best method to make Chicken Tempura Rolls. This is a very popular recipe that you can make at home and at the same time, it comes with an easy meal that you can serve for your family and friends.

How To Make Chicken Tempura Rolls

Want to learn how to make perfect chicken tempura rolls at home? Then check out this chicken tempura rolls recipe! This recipe is somewhat similar to the store bought kind, but we’re going to show you how to make this at home. Use the ingredients and method that follow and you’ll instantly be able to make this easy and delicious food at home. After collecting all the ingredients, let’s start making chicken tempura rolls.

Ingredients

Sushi rice, 2 cups
Rice vinegar, 1/2 cup
Sugar, 1/4 cup
Salt, 1 teaspoon
Frozen breaded chicken tenders, 1/2 pound
Thawed orange juice concentrate, 2/3 cup
Reduced-sodium soy sauce, 2 tablespoons
Fresh gingerroot (minced), 1 teaspoon
Red pepper flakes (crushed), 1/2 teaspoon
Sesame oil, 1/2 teaspoon
Bamboo sushi mat
Sliced almonds (chopped and toasted), 1-1/2 cups
Green onions, 3
1 small sweet red pepper (julienned)
1 large navel orange (peeled, cut into pieces)

Instructions

Step 1

Wash rice several times in cold water until the water is clear in a large bowl. Put rice in a large saucepan with two cups of water. Set aside for 30 minutes.

Step 2

Put the saucepan on high heat, cover and bring to a boil. Reduce heat to low; continue to cook for 15-20 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Cover and let stand for about 10 minutes.

Step 3

Combine vinegar, sugar and salt in a small bowl, stirring until sugar is dissolved.

Step 4

Put rice in a shallow bowl and sprinkle 1/3 cup vinegar mixture over it. Keep the remainder of the vinegar mixture to assemble. Stir the rice with a wooden paddle or spoon in a slicing motion until it has cooled. Cover the rice with a damp cloth.

Step 5

Using the package’s directions, bake the chicken and cool. After cooling, cut the chicken into strips. Mix the juice concentrate, ginger, pepper flakes, soy sauce, and oil in a large bowl; keep 1/2 cup aside for serving. Toss the remaining orange mixture with the chicken.

Step 6

Using plastic wrap, cover the sushi mat. Over plastic wrap, spread 1/4 cup almonds evenly to a 9-by-6-inch rectangle. Use the reserved vinegar mixture to moisten your hands. Spread rice over almonds in a thin, even layer.

Step 7

Add a small amount of chicken mixture, green onion, red pepper, and orange strips about 1-1/2 inches from the bottom of the rectangle. When rolling the rectangle, be careful to enclose the rice filling with the bamboo mat.

Step 8

Using the mat, compress the roll into a compact log. Remove the mat, and set the tempura roll aside. Repeat six more times. Cut each into 1-1/2 inch pieces.

Also Read: Lamberts Throwed Rolls Recipe

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Prep Time 15

Cook Time 35

Course Appetizer, Main Dish, Snack

Cuisine Japanese

Servings

Ingredients

2 cups Sushi rice
1/2 cup Rice vinegar
1/4 cup Sugar
1 tsp Salt
1/2 lb Frozen breaded chicken tenders
2/3 cup Thawed orange juice concentrate
2 tbsp Reduced-sodium soy sauce
1 tsp Fresh gingerroot minced
1/2 tsp Red pepper flakes crushed
1/2 tsp Sesame oil
Bamboo sushi mat
1 1/2 cup Sliced almonds chopped and toasted
3 Green onions
1 small sweet red pepper julienned
1 large navel orange peeled, cut into pieces

Instructions

Wash rice several times in cold water until the water is clear in a large bowl. Put rice in a large saucepan with two cups of water. Set aside for 30 minutes.
Put the saucepan on high heat, cover and bring to a boil. Reduce heat to low; continue to cook for 15-20 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Cover and let stand for about 10 minutes.
Combine vinegar, sugar and salt in a small bowl, stirring until sugar is dissolved.
Put rice in a shallow bowl and sprinkle 1/3 cup vinegar mixture over it. Keep the remainder of the vinegar mixture to assemble. Stir the rice with a wooden paddle or spoon in a slicing motion until it has cooled. Cover the rice with a damp cloth.
Using the package’s directions, bake the chicken and cool. After cooling, cut the chicken into strips. Mix the juice concentrate, ginger, pepper flakes, soy sauce, and oil in a large bowl; keep 1/2 cup aside for serving. Toss the remaining orange mixture with the chicken.
Using plastic wrap, cover the sushi mat. Over plastic wrap, spread 1/4 cup almonds evenly to a 9-by-6-inch rectangle. Use the reserved vinegar mixture to moisten your hands. Spread rice over almonds in a thin, even layer.
Add a small amount of chicken mixture, green onion, red pepper, and orange strips about 1-1/2 inches from the bottom of the rectangle. When rolling the rectangle, be careful to enclose the rice filling with the bamboo mat.
Using the mat, compress the roll into a compact log. Remove the mat, and set the tempura roll aside. Repeat six more times. Cut each into 1-1/2 inch pieces.

Keyword Chicken Tempura Rolls

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