Panko Sushi

Method

1. Slice chicken thighs in half, place two bowls on the kitchen bench 1 bowel add the 2 eggs with salt and peeper whisk it up and the other bowl with panko and flour mix this well - then it’s time to coat the chicken in the egg wash first then into the panko mixture and set aside :) Once ready to cook fry the chicken well on both sides for at least 5-8 mins until golden brown. Note: Before making the chicken cook the sushi rice in a rice cooker so it cools down enough to use onto the sushi wrap. And chop up all the ingredients ready to use as ingredients for the sushi.
2. Egg wash ( in a bowl add 2 x eggs and salt and pepper mix it well ) Panko ( add panko crumbs and flour into a bowl and mix )
3. I use a small heating pan with a splash of olive oil to cool the chicken well on both sides around 5-8 mins each side until golden brown.
4. Once the sushi rice is cooled down place the seaweed roll shiny side down and add the rice a thin layer and then add all the ingredients in the middle of the wrap last but not least add the mayonnaise on top roll the sushi into a roll and wallaaaa :)