MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tempura Rolls
Categories: Rice, Poultry, Citrus, Herbs, Nuts
Yield: 36 servings

2 c Sushi rice
1/2 c Rice vinegar
1/4 c Sugar
1 ts Salt
1/2 lb Frozen breaded chicken
- tenders
2/3 c Thawed orange juice
- concentrate
2 tb Reduced-sodium soy sauce
1 ts Minced fresh gingerroot
1/2 ts Crushed red pepper flakes
1/2 ts Sesame oil
1 1/2 c Sliced almonds; chopped,
- toasted
3 Green onions (green only)
1 sm Red bell pepper; julienned
1 lg Navel orange; peeled,
- sectioned, cut in thin
- strips

Bamboo sushi mat

In large bowl, wash rice in several changes of cold
water until water is clear. Transfer to a large
saucepan; add 2 cups water. Let stand for 30 minutes.

Cover saucepan and bring to boil over high heat. Reduce
heat to low; cook for 15-20 minutes or until water is
absorbed and rice is tender. Remove from the heat. Let
stand, covered, for 10 minutes.

Meanwhile, in small bowl, combine the vinegar, sugar and
salt, stirring until sugar is dissolved.

Transfer rice to a shallow bowl; sprinkle with 1/3 cup
vinegar mixture. Set aside remaining vinegar mixture for
assembly. With a wooden paddle or spoon, stir rice with
a slicing motion until cooled. Cover with a damp cloth
to keep moist. (Rice mixture may be made up to 6 hours
ahead and stored at room temperature, covered, with a
damp towel. Do not refrigerate.)

Bake chicken according to package directions; cool. Cut
into long thin strips. In a large bowl, combine the
juice concentrate, soy sauce, ginger, pepper flakes and
oil; set aside 1/2 cup for serving. Add chicken to
remaining orange mixture; toss to coat.

Cover the sushi mat with plastic wrap. Spread 1/4 cup
almonds in an even layer over plastic wrap to a 9" X 6"
rectangle. Moisten hands with reserved vinegar mixture;
press rice in a thin even layer over almonds.

Arrange a small amount of chicken mixture, green onion,
red pepper and orange strips about 1-1/2 in. from bottom
edge of rectangle. Holding the bamboo mat, roll the
rectangle away from you, being careful to enclose the
filling with rice. Use the mat to help you squeeze the
roll into a compact log. Remove mat; set tempura roll
aside. Repeat, creating six tempura rolls.

Cut each into 1 1/2" slices. Serve with reserved sauce.

Taste of Home Test Kitchen

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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