Chicken and Cheese Sushi Roll

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   1.

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   Cook jasmine rice according to package directions.

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   You should have 2 cups of fully cooked rice.

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   2.

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   Cook the chicken nuggets and slice them in strips.

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   3.

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   Place one seaweed sheet in a sushi-making mat covered with plastic wrap.

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   4.

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   Cover the seaweed sheet with about 3 tablespoons of rice (dont make a thick layer, it should be thin).

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    4.

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    Turn the seaweed sheet around (rice side facing the mat, seaweed side facing you).

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    5.

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    All along one side of the seaweed sheet, place nugget strips and shredded cheese.

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    5.

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    Roll.

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    6.

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    Cut the roll in the middle.

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    Now you have two smaller rolls.

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    7.

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    In a separate bowl, whisk the eggs.

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    8.

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    Cover the rolls in the egg mixture and the roll over the panko breadcrumbs.

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    9.

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    Fry in a frier (make sure oil covers them completely) until golden brown.

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    10.

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    Take them out and wait 1-2 minutes to cool down.

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    Slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.