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How To Make Sushi Specialty Roll, Deep Fried Chicken Teriyaki Roll

This roll is made with the rice on the outside. It is deep fried in a fryer. First we make the chicken teriyaki roll; then it is rolled in tempura batter and panko flakes, and fried in the deep fryer 2-3 minutes.

To make this roll we use: sliced chicken breast pan fried with teriyaki sauce and finely chopped green onion.

COOK THE CHICKEN

Buy a skinless chicken breast and cut it into strips. You will need 1/2 of a small chicken breast for one roll. Add the strips to the frypan and add a sprinkle of salt and pepper.


Add 3 tablespoons of teriyaki sauce to the chicken strip pieces, and add 1 finely chopped green onion.

ADD RICE TO THE NORA SHEET

To make this roll we use a 3/4 nora sheet. You cannot buy 3/4 sheets so just cut 1/4 from a nora full sheet.


You will need 1 cup of rice to cover the nora 3/4 sheet.
To learn how to add the rice to the nora gohere.

Once the rice is added to the nora sheet; we must flip the nora, so the rice is on the outside.
Because we added saran wrap to our bamboo mat the rice won't stick to it and you can roll the roll using the bamboo mat.

Add The Ingredients

Add the chicken teriyaki, green onion to the nora sheet as shown in this photo.


Now, roll the nora with the bamboo mat. View sushi rolling methods here



Because we are deep frying our roll, we don't cut it after we roll it. We will cut it after it has been deep fried.

HOW TO PREPARE TEMPURA AND PANKO FLAKES

Tempura

Tempura is easy to make or you can buy it at the Asian market for $3-$4. Just add water to the flour mixture. If your only making 1 roll you don't need to use all the flour, just a 1/4 cup or so would be good.

To make your own tempura; you will need 1 egg, 3/4 cup all purpose flour, 3/4 cup very cold water, tad of salt.

Mix the egg in a bowl, then add the very very cold ice water and mix both. Then add this to the flour and mix only slightly. Use a knife or chopstick to lightly mix the flour and egg mixture. We want a airy texture batter that is very very cold; so use ice cold water (but not ice cubed water) don't mix the batter hardly at all, and the batter should be somewhat lumpy.

Make your batter just before deep frying that way, the batter will be very cold going into the deep fryer.

For this sushi deep fried roll, the tempura batter will be used only to coat the roll so it's not necessary to use ice cold water when making your tempura batter.

Panko

Panko - panko is Japanese bread crumbs. How they differ from regular bread crumbs is the way in which they are made. They have a much lighter texture and they have much less sodium compared to regular bread crumbs. They can be used to coat chicken, meats or fish, or sushi rolls.

Asian grocers sell them as do most grocery stores: look for Panko brand name,usually $3-4 for a 200 gram box. Walmart also sells them in their bread section for about $1.50 for 200 grams. At Walmart they are in a tin labelled as 'Japanese Style Bread Crumbs'.

Add Batter and Panko to Plates

Add some of the batter you made to a dinner plate and add the panko flakes to a dinner plate. This will make it easy to roll the sushi roll in the batter and then cover it with panko flakes.

Roll the Roll In The Batter and Panko

Put the sushi roll onto the plate with the tempura batter and roll it until the entire roll is covered in the batter.



Next put the roll on the plate with the panko and roll it till the roll is covered in panko flakes.


Now, put the roll in the fry basket.



Cook it in the deep fryer for 2-3 minutes, until slightly browned.


Next, the roll is cut. The fried roll is cut the same way any sushi roll is; usually first cut in half, then halved again. You usually have 6 pieces, although cutting them thinner you can have additional pieces.



To learn more: View how to cut sushi rolls here.

Add Topping and Garnish The Roll

Add a topping condiment if you like; japanese mayo and teriyaki sauce are good for a chicken teriyaki roll.


Add some wasabi, pickled ginger, and small side dish of teriyaki sauce for dipping the roll pieces.

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