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 Fresh gingerroot; minced
   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 9x6"
 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" 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

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

 Uncle Dirty Dave's Archives

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