Crispy chicken tempura wrapped in sushi rice and nori, finished with creamy avocado and toasted sesame.

Scale

1 chicken breast (8 oz)

1 ripe avocado

1 sheet of nori

1 cup short-grain rice

2 tbsp rice vinegar

1 tbsp sugar

1 tbsp fine sea salt

1/2 cup plain flour

1/2 cup corn flour

1/4 tsp black pepper

1/2 tsp salt

1 1/4 cups filtered water

1 1/2 cups neutral oil

1 tbsp sesame seeds (white and black)

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1. Rinse and cook the sushi rice. Let it cool and mix with vinegar, salt, and sugar.

2. Cut chicken into strips. Mix flours, pepper, salt, and water into a batter.

3. Dip chicken into the batter, then fry in hot oil until golden brown.

4. Lay nori on a bamboo mat and cover with rice. Sprinkle with sesame seeds and flip.

5. Place fried chicken and avocado slices in the center.

6. Roll tightly using the mat. Slice with a wet knife.

7. Serve with soy sauce, ginger, or spicy mayo.

You can swap avocado for cucumber or cream cheese.

Freeze cooked chicken for quick rolls later.