Turkey Roll Sushi Recipes

TURKEY SUSHI

Steps:

• Place the nori on a bamboo mat, shiny side down.
• Spread 1 Cup of rice on the nori.
• Spread 1 tspn of wasabi along the edge of the rice.
• Arrange half the turkey, avocado, carrot, and cucumber along the edge of the rice.
• Using the bamboo mat, roll the nori, forming a log.
• Moisten the edge of the nori with water to seal.
• Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.

TURKEY ROLL SUSHI

Steps:

• Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
• Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.

EASY SUSHI ROLLS

Steps:

• It's important to have all of your ingredients prepped and ready to go before you begin to assemble your rolls. (I especially recommend cooking the rice 1-2 hours ahead of time, so that it can cool to room temperature before assembling the rolls.)
• Lay a sheet of nori on a sushi mat* smooth-side-down, with the longer side of the nori facing you. Place a bowl of water nearby. Dip your fingers into the water (this will help the rice not to stick) and sprinkle approximately 1 cup of sushi rice evenly over the nori, leaving a 1-inch border open at the top. Using your fingers, gently but firmly press the rice onto the nori in an even layer, dipping your fingers back into the water as often as needed so that they do not stick. You want the rice to cover the nori as evenly as possible, all the way to the bottom, left and right edges of the sheet. (See photos above.)
• Place the fillings in long horizontal lines on top of the rice, layering the different fillings side by side instead of in one big pile. Sprinkle the toppings a pinch of sesame seeds, if desired.
• Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don't want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed. Give it a few extra squeezes all around so that it is nice and firmly-packed. Then transfer the entire roll to a cutting board. Repeat with the remaining ingredients to form about 5 sushi rolls.
• Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces. Transfer them to your serving plate.
• Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
• Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!

SPICY YELLOWTAIL SUSHI ROLL

Steps:

• Rinse rice under cold running water until water runs clear.
• Combine rice and water in a large saucepan and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Turn off heat and let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
• Combine rice vinegar and sugar; stir until mostly dissolved. Once rice has finished steaming, fold in vinegar-sugar mixture. Let rice cool, 15 to 20 minutes.
• Place one sheet of nori on a work surface with the shiny side down. Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick. Flip nori over on top of a plastic-covered rolling mat. Repeat with remaining nori and rice.
• Chop yellowtail into 1/4-inch cubes. Combine yellowtail, mayonnaise, and Sriracha in a bowl. Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori. Roll the mixture inside the nori using the rolling mat. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll. Press rolls with rolling mat.
• Cover rolls with plastic wrap and press with the rolling mat again. Using a very sharp, wet, clean knife, cut each roll into 8 even pieces. Remove plastic wrap, plate, and serve.