Spicy Chicken Tempura Sushi Roll


If you’re one of those people who everyone around you suffers from sushi addiction but you, I totally understand you mate! I don’t like a certain smell I taste it in sushi, that’s why I rarely eat it. I always was the one who is left behind on the table while everyone’s eating and enjoying their sushi. 
Now, whenever my family craves sushi I jump and make this recipe so I can enjoy my time with them. This recipe is made specifically for everyone who doesn’t eat sushi (as me!). Pretty sure you and any heavy sushi eater gonna LOVE IT! 
You might see the directions and the list of ingredients a lot and there are too much words packed below. DO NOT PANIC ! I just like to writ everything in detail so you can made it successfully at the first attempt. 
Makes 2 to 3 sushi roll
For the rice:
1 cup of sushi rice
1 cup of room temperature water
Pinch of salt
Rice seasoning:
4 tsp rice vinegar
2 tsp of sugar
1 tsp salt
For the chicken tempura:
1 large boneless chicken breast sliced into medium size strips
1 clove of garlic
¼ tsp salt
1 tsp ginger powder
1 egg
4 tbsp very cold water
2 tbsp corn starch or potato starch
6 tbsp flour
½ tsp baking powder
Olive oil to cook the chicken
For the Filling:
Seeded cucumber cut into strips
Green chilli pepper cut into strips (Do not remove seeds)
For the Topping Sauce:
Japanese Mayo
Step 1:  Make the rice:
Click here to get the recipe.
Step 2: Season the chicken:
1-      Place the chicken in a bowl; add ginger, salt and garlic. Give it a good mix and leave it aside.
Step 3: Make the tempura batter:
1-      Sift the flour, corn starch and baking powder together.
2-      In a cup, mix the egg with water.
3-      Add the egg mixture to the dry ingredients, all at once.
4-      Give the batter a slight mix with a spoon (don’t use a whisk). As you mix, you don’t need all the flour clumps to disappear, you have to stop mixing as soon as the flour starts turning into liquid. Tempura is super sensitive to mixing and folding, therefore you need to mix it around 3 to 5 times.
Note: if you make the tempura before you seasoned the chicken, then you have to keep the tempura in an ice bath especially if your kitchen is hot. Tempura shouldn’t be warm at all, that’s why we used cold water in the egg mixture, keep it cold as much as possible.
Step 4: Cooking the chicken tempura:
There are two ways of making this, either you dip your chicken in the batter and deep fry it, or sauté it. I personally like to sauté the chicken. It’s healthier and I can add the chili flavor in.
1-      In a hot pan, drizzle a couple tbsp of olive oil.
2-      Add the green chilli and sauté for 3 minutes (this step will add a spicy flavor to the oil).
3-      Remove the chilli (store it, you’re going to use it in the filling later)
4-      Dip the chicken in the tempura batter, and place it in the same pan.
5-      Leave it cook for 4 minutes, then put a led on and turn heat to low medium for another 10 minutes.
6-      Then, flip the chicken over, add a tbsp of water and cover it to cook on the other side for 5 minutes. At this point, the chicken will be golden brown on both sides and crunchy.
Note: I added a tbsp of water because the pan started to dry out. If your pan has oil and water left, don’t add water. Just flip the chicken over, cover it and let it cook.
Step 5: Rolling the sushi:
1-      Put half of the rice on the bamboo mat (don’t forget to cover the mat with clean foil to make it easier to clean). Click here to get the mat. Spread out the rice evenly in a rectangle shape and press it down gently to make the rice stick together. Note: the rice is slightly adhesive, you need to have a bowl of water around to dip your hands in whenever it sticks to your hands.
2-      Line the cucumber, chicken, and chilli in the middle.
3-      Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly with hands. Unwrap the bamboo mat and remove sushi roll.
4-      Cut the sushi the size you want, I personally like it small it’s easier to eat. Use a sharp knife because your roll will collapse if you moved it back and forth trying to cut it. After every cut, wipe off the knife with a wet cloth for more pristine slice, and to prevent the rice from adhering to the knife.


5-      Now, your sushi is ready to decorate and serve. To make the sauce, mix Japanese mayo with sriracha and drizzle on top with a sprinkle of nigella sativa and YOU’RE DONE!   
I hope you like this recipe, I will be glad to hear from you. 
See you soon! 

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