You will need a sushi mat, a very sharp knife for cutting the rolls, some plastic wrap, and whatever filler you desire (I used crab and cucumber, sliced into thin strips). For the sushi: Fried rice, chilled Seaweed paper Water Desired fill ingredients, fish and/or veggies Place plastic wrap over mat and lay out one seaweed sheet. Place rice onto seaweed, flattening to about 1/8″ and leaving about 1/2″ or more room on each end for binding. Place filler pieces in the middle and roll. Rub ends of seaweed with some water to allow adhesion and binding of the roll. Cut with sharp knife into rolls and set aside. If they don’t look perfect don’t worry, you will be frying them and no one will know the difference! Next steps: Fill a pan with 1/2″ – 3/4″ of canola or any kind of frying oil; heat on high. In a bowl combine one egg with 2-3 Tbsp of milk, beat well. On a plate next to the bowl, spread out Panko breading, about half a packet. Once oil is hot enough, dip each end of a sushi roll in egg mixture, coat each end with Panko, and put into oil, frying for about 2-3 minutes per side or until golden brown. Repeat until all rolls are done.