Stop whatever you’re doing and make these Chicken Katsu California Rolls with a Dijon Mayo Cabbage Filling and Homemade Tonkatsu Sauce. For rolling, you don’t need a sushi mat or paddle, just cling film or plastic wrap.

I’m not a fan of nori or seafood, so I used sushi rice to make California rolls with the Chicken Katsu as a filling. The sauce and cabbage slaw are easy - you basically just need to throw all the ingredients together and set aside. The part that needs more attention is the Chicken Katsu and assembling the California Rolls. The best tip I have for avoiding breakage or crumbling as you’re slicing the rolls (a similar process to slice-and-bake cookies) is to keep the plastic wrap on. Luckily, if the sushi rice is made correctly it’ll be easy to press it back together in the case of crumbling.

Feel free to mess with the quantities for the Tonkatsu sauce, depending on what type of flavor profile you’re going for. This recipe, adapted from Lindsay Baruch, tastes like a Japanese BBQ sauce.