Ingredients

• 1

  cup
  Organic Sushi Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 2

  tbsp
  peanut oil
• Salt to taste
• Sandwich Components:
• 1

  lb
  chicken thighs, boneless, skinless, pounded to ½” thickness
• 1

  cups
  green apple, shredded
• ¹⁄₄

  cups
  Kewpie Mayonnaise
• ¹⁄₄

  cups
  Fresno chiles, thinly sliced
• Shredded nori or furikake, for garnish
• Breading:
• 2

  cups
  gluten-free panko breadcrumbs
• Egg Wash:
• 10
  eggs, whisked
• Flour:
• 1

  cups
  gluten-free all-purpose flour
• ¹⁄₂

  cups
  potato starch
• Marinade:
• 1

  cups
  Flat Top Hills Sauvignon Blanc
• 1

  cups
  ginger, fresh, sliced
• ¹⁄₂

  cups
  tamari
• ¹⁄₂

  cups
  sugar

Instructions

1. Marinate chicken thighs for 30 minutes to 2 hours, removing them from the refrigerator 30 minutes before frying.
2. In a medium saucepan, soak Lundberg Organic California Sushi Rice in water for 30 minutes prior to cooking. Drain and bring soaked rice and 1 ½ cups water to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook for 20 minutes. Remove from heat, keep covered, and let steam for 10 minutes.
3. Transfer each chicken thigh to egg wash, flour, egg wash again, and panko breadcrumbs. Fry at 340 degrees until internal temperature reaches 165 degrees. Set aside on draining rack and salt to taste.
4. Using a patty former or ring mold, press one golf ball-sized amount of rice into a thin bun. In a medium sauté pan with peanut oil, gently sauté each bun over medium heat for 5 minutes on each side.
5. Arrange each sandwich with bottom bun, mayonnaise, Fresno chiles, fried chicken, green apple, mayonnaise again, and top bun. Cut into halves or quarters. Garnish with shredded nori or furikake seasoning and enjoy! Pair with Flat Top Hills Chardonnay or Sauvignon Blanc.