I wanted to try something different here so I used turkey instead of chicken. If you have some leftover turkey from Christmas Day, why not turn it into some sushi? I served mine with grapefruit caviar but you can always just top it with cranberry sauce!
Makes 24 pieces
2 egg whites
4 tablespoons water
2 cups panko breadcrumbs
white pepper to taste
1 small turkey breast (approximately size of 2 chicken breasts), cut into
4 sheets nori
2 cups cooked brown sushi rice
2 cups cooked white sushi rice
1 x quantity turkey katsu
1 apple, cored and sliced
¼ cup crushed tamari almonds
16 small leaves endive, torn in half
1 red grapefruit, cut into segments and diced, seeds removed
METHOD FOR THE KATSU
Beat egg whites and water together in a bowl.
Season panko breadcrumbs with salt and pepper in another bowl.
Dip turkey strips into egg white mixture, then into seasoned panko crumbs.
Heat a frying pan and add a little oil. Pan-fry strips until golden.
METHOD FOR THE SUSHI
Lay nori sheet on a sushi mat shiny side down. Press sushi rice firmly and evenly over rough side of sheet. Place a quarter of the filling ingredients, turkey katsu, apple, almonds and endive, in a strip in the middle and roll up. Repeat with remaining nori sheets and filling.
Slice each roll into eight pieces. Spoon grapefruit over the top.
Michael van de Elzen has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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