NZ Woman's Weekly

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!



  • 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


  • 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
  • ΒΌ cup crushed tamari almonds
  • 16 small leaves endive, torn in half
  • 1 red grapefruit, cut into segments and diced, seeds removed


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.


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.

Issue 1541

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