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Mesquite smoked turkey, avocado, cucumber,
and sushi rice rolled in nori seaweed. This is also a great recipe
for turning leftover holiday turkey into something intriguingly
new and tasty.
Turkey
"Sushi"
- 1 pound Honeysuckle White
Mesquite Smoked Turkey Breast (1/3)
1 avocado
1 cucumber
The following can be purchased at an Asian grocery:
2 cups Japanese sushi rice
1/2 cup sushi vinegar or use 1/2 cup rice vinegar*
1 package sushi nori (seaweed sheets)
1 wasabi or use 1 can wasabi powder**
Soy sauce as needed
Pickled ginger as needed
Hot chili pepper paste as needed
Directions For Smoked Turkey
California Roll
- Cook 2 cups sushi rice
per package directions. Meanwhile, if you are substituting your
own seasoned rice vinegar, combine 1/2 cup rice vinegar with
1/4 cup granulated sugar and 2 teaspoons salt. Heat and stir
until sugar and salt have dissolved. Remove from heat and cool
while the rice is cooking. If you are using the wasabi powder,
mix 2 tablespoons of the powder with enough water to make a thick
paste.
- Prepare thick-sliced smoked
turkey by slicing into long strips 1/3-inch wide. Place 1/2 pound
turkey strips into a dish and cover with chili paste. Set aside
to marinate while you prepare other ingredients. Peel and slice
the cucumber in 1/3-inch wide strips. Peel and slice the avocado.
As soon as the rice is finished cooking, allow it to cool for
10 minutes. Drizzle sushi vinegar or your vinegar mixture over
rice and mix thoroughly.
- Place a sheet of nori
seaweed on a bamboo mat. Spread a thin layer of rice (about 1
1/2 cups). Spread the rice near the edges and 3/4 of the way
to one end of the nori. Place one slice of turkey and cucumber
and slices of avocado on rice. With your thumbs, curl the bamboo
mat around the sushi and begin to roll it away from you, pressing
firmly. Lift bamboo mat while rolling so it doesn't get rolled
up in the sushi. When you have finished rolling, gently press
the mat around the roll to shape it. The art of sushi making
is in trying to center the ingredients in the middle of the roll.
Don't worry, it tastes the same whether or not it's centered.
Place roll seam side down on cutting surface to cool.
Directions for Spicy Turkey
California Rolls
- Spread a thin layer of
rice, about 3/8-inch thick, almost to the edges of the nori.
Cover with a sheet of plastic wrap and flip the entire thing
over, so that the rice is on the plastic, which is on the mat.
Place a spicy turkey strip, cucumber, and avocado slices on the
nori. Begin to roll like you did before, only this time you will
be pulling back the plastic wrap as you roll, so it doesn't get
rolled in with the sushi. Continue rolling until finished, and
place on cutting board to cool until all of your rolls are made
and you are ready to slice.
- Slice into 1-inch thick
pieces. Serve California Rolls on a platter with pickled ginger
and wasabi. The pickled ginger is eaten between tastings to cleanse
the palate. Wasabi paste resembles avocado dip in color and appearance.
Each guest should mix a small amount of wasabi in a dish with
soy sauce for a spicy dipping sauce.
Makes 4 servings.
Nutrition Facts: Amount
Per Serving Calories: 341 Calories from fat: 77 Total fat: 9
gm Saturated fat: 1 gm Cholesterol: 33 mg Sodium: 1314 mg Carbohydrate:
46 gm Protein: 24 gm
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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