Name: Chicken Tempura Roll
Prep time: 40 min
Cook time: 40 min
Yield: 3
Ingredients: 2 cups sushi rice -; 1/2 cup rice vinegar -; 1/4 cup sugar -; 1 teaspoon salt -; 1/2 pound frozen breaded chicken tenders -; 2/3 cup thawed orange juice concentrate -; 2 tablespoons reduced-sodium soy sauce -; 1 teaspoon minced fresh gingerroot -; 1/2 teaspoon crushed red pepper flakes -; 1/2 teaspoon sesame oil -; Bamboo sushi mat -; 1-1/2 cups sliced almonds, chopped and toasted -; 3 green onions (green portion only) -; 1 small sweet red pepper, julienned -; 1 large navel orange, peeled, sectioned and cut into thin strips -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tempura Roll

1. 2 cups sushi rice -

2. 1/2 cup rice vinegar -

3. 1/4 cup sugar -

4. 1 teaspoon salt -

5. 1/2 pound frozen breaded chicken tenders -

6. 2/3 cup thawed orange juice concentrate -

7. 2 tablespoons reduced-sodium soy sauce -

8. 1 teaspoon minced fresh gingerroot -

9. 1/2 teaspoon crushed red pepper flakes -

10. 1/2 teaspoon sesame oil -

11. Bamboo sushi mat -

12. 1-1/2 cups sliced almonds, chopped and toasted -

13. 3 green onions (green portion only) -

14. 1 small sweet red pepper, julienned -

15. 1 large navel orange, peeled, sectioned and cut into thin strips -

How to cook deliciously - Chicken Tempura Roll

1. Stage

In a large bowl, wash the sushi rice in several changes of cold water to remove the starch until the water is clear. Transfer to a large saucepan. Add water and allow it to stand for 30 minutes.

2. Stage

Cover the saucepan and bring it to a boil over high heat. Once boiling, immediately reduce the heat to low. Simmer for 15 to 20 minutes until the water is absorbed and the rice is tender. Remove from the heat and let it stand for 10 minutes. Keep it covered. Editor’s Tip: If your rice results tend to be hit and miss, borrow a tip from cooks who make it daily and use a rice cooker for perfectly soft, steamed rice every time.

3. Stage

In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar is dissolved.

4. Stage

Transfer the rice to a shallow bowl and sprinkle with some of the vinegar mixture. Save the remainder for the assembly phase. Slice the rice with a wooden paddle or spoon to break it apart and speed up the cooling. Cover it with a damp cloth to keep it moist, but do not refrigerate it, or it will harden.

5. Stage

Bake the chicken according to package directions and allow it to cool. Cut the tenders into long, thin strips. In a large bowl, combine the orange juice concentrate, soy sauce, minced ginger, pepper flakes, and sesame oil. Leave some aside for dressing. Add the chicken strips to the mixture and toss to coat thoroughly.

6. Stage

Cover the sushi mat with plastic wrap. Spread the crushed and toasted almonds in an even layer over the plastic wrap. Moisten your hands with some of the reserved vinegar mixture and press the warm rice in a thin and even layer over the almonds.

7. Stage

Arrange a small amount of chicken strips, green onion, red pepper, and navel orange strips over the rice in a band along the bottom edge of the plastic wrap rectangle. Holding the bamboo mat, roll the rectangle away from you. Be careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove the mat and set the tempura roll aside.

8. Stage

Cut the tempura roll into individual rounds and top with the remaining orange juice dressing.