Chicken and Cheese Sushi Roll

1. Cook jasmine rice according to package directions. You should have 2 cups of fully cooked rice.

2. Cook the chicken nuggets and slice them in strips.

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

4. Cover the seaweed sheet with about 3 tablespoons of rice (don’t make a thick layer, it should be thin).

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

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

5. Roll.

6. Cut the roll in the middle. Now you have two smaller rolls.

7. In a separate bowl, whisk the eggs.

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

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

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