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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.
- 1 pound Honeysuckle White Mesquite Smoked
Turkey Breast (1/3)
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
- 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
- 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
- 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
- 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:
Recipe and photograph provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
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