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1 and 1/2 cups sushi rice; prepared according to package directions and cooled
10 boneless, skinless chicken thighs (pargiot)
10 wide slices pastrami
2-3 tablespoons Gefen Mayonnaise
1 cup Gefen Seasoned Bread Crumbs or other flavored bread crumbs or cornflake crumbs
Preheat oven to 400°F.
Working with one piece at a time, lay out the chicken on a work surface and place a slice of pastrami along the center. Trim pastrami lengthwise as needed. Use three tablespoons of sushi rice to make a log the same length as the chicken and pastrami, then place it lengthwise in the center of the pastrami slice.
Carefully roll up the chicken around the rice and pastrami and place in a Gefen Parchment lined baking pan, seam side down. Repeat with remaining ingredients.
Coat the sushi chicken rolls lightly with mayonnaise, and then roll in crumbs to coat all sides well.
Return to baking pan and spray the top with cooking spray. Bake for 45 to 60 minutes.
When ready to serve, slice into sushi-like pieces and drizzle with spicy mayo.
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are u related to the erlangers from denver they said u r?
hi esti! are u related to the erlangers some how?
is it on vidio or I would like to see exactly how to do it.
OMG. This is genius I love the presentation on this. Sushi style, but chicken content! Adorable.