Turning Japanese, I think I’m turning Japanese.

It’s like chicken ‘n’ rice casserole, but with a fancier name.

If you make it enough times, by definition it is no longer foreign food.

The non-butter kind.

Just one of a million possible combinations.

Tastes just like a real sushi chef made it.

Like chicken soup, but more TEXAS-y.

A fast and easy weeknight dinner, that just happens to be super-tasty.

Just like from the restaurant.