Chicken Tempura Roll (Print Version)

# Ingredients:

→ Tempura Chicken

01 - 2 boneless, skinless chicken breasts (cut into thin strips)
02 - 1/2 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 cup ice-cold water
05 - Salt and pepper to taste

→ Sushi Rice

06 - 1 cup sushi rice
07 - 1 1/4 cups water
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon sugar
10 - 1/2 teaspoon salt

→ Other Ingredients

11 - 3-4 nori sheets (seaweed)
12 - 1 small cucumber, julienned
13 - 1 small avocado, thinly sliced
14 - Soy sauce (for dipping)
15 - Sweet chili sauce, eel sauce, or teriyaki sauce (optional, for drizzling)

# Instructions:

01 - Combine flour and cornstarch. Gradually add ice-cold water, mixing gently until smooth.
02 - Cut chicken into thin strips and season with salt and pepper.
03 - Heat oil to 350°F (175°C). Dip chicken in batter, ensuring it's coated. Fry in batches until golden brown and crispy.
04 - Remove chicken and drain on paper towels.
05 - Rinse sushi rice under cold water until water runs clear.
06 - Cook rice according to package instructions.
07 - While warm, mix in rice vinegar, sugar, and salt. Stir well and let cool.
08 - Place nori sheet on a bamboo mat, shiny side down.
09 - Spread a thin layer of rice over nori, leaving 1 inch at the top.
10 - Place tempura chicken, cucumber, and avocado across the center of the rice.
11 - Lift the mat and roll tightly. Dampen the top edge of nori to seal.
12 - Slice into bite-sized pieces with a sharp knife, cleaning the knife between cuts.
13 - Arrange on a plate. Serve with soy sauce. Drizzle with sauce (optional).

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