NZ Woman's Weekly

Turkey katsu sushi

Turkey katsu sushi

I wanted to try something different here, so I used turkey instead of chicken. If you have some leftover turkey from a mid-winter feast, why not turn it into sushi? I served mine with grapefruit caviar, but you can always just top it with cranberry sauce!

MAKES 24 PIECES

TURKEY KATSU

  • 2 egg whites
  • 4 tbsp water
  • 2 cups panko breadcrumbs
  • Pinch salt
  • White pepper to taste
  • 1 small turkey breast (approx. size of 2 chicken breasts), cut into 1cm strips

SUSHI

  • 4 sheets nori
  • 2 cups brown sushi rice, cooked
  • 2 cups white sushi rice, cooked
  • 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

FOR THE KATSU

1 Beat egg whites and water together in a bowl.

2 Season panko breadcrumbs with salt and pepper in another bowl.

3 Dip turkey strips into egg-white mixture, then into seasoned panko crumbs.

4 Heat a frying pan and add a little oil. Pan-fry strips until golden.

FOR THE SUSHI

1 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.

2 Slice each roll into eight pieces. Spoon grapefruit over the top.

Oct-27-2014-issue

Subscribe to the magazine

Fergie's back and better than ever!

In this week's issue of the New Zealand Woman's Weekly, Fergie’s back and the Queen’s new favourite!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe