Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the rice under cold water until the water runs clear, about 3-4 times.
- Combine rinsed rice and cold water in a pot, boil then reduce heat and simmer for 12 minutes.
- Remove from heat and let the rice steam for 10 minutes with the lid on.
- Mix vinegar, sugar, and salt in a bowl and fold into warm rice.
- Slice chicken breasts into strips, season with salt and pepper.
- Prepare coating mixtures with flour and corn flour in separate bowls.
- Heat oil in a skillet to 350°F (175°C) before frying chicken.
- Coat chicken strips in the flour then corn flour, fry for 3-4 minutes until golden.
- Place nori on a mat, spread rice on the shiny side, leaving a border.
- Lay chicken and avocado on rice, roll tightly, and seal the edge.
- Slice roll into 8 pieces using a sharp, wet knife and serve.
Nutrition
Notes
Enjoy your crispy chicken tempura roll immediately for the best flavor and texture.