Crispy Turkey Sushi
Sushi rice (prepared as per packet instructions) and cooled.
Turkey breast steaks x 2
2 eggs, whisked (add a splash of milk or water to go further)
Plain flour, seasoned.
Too make the crispy turkey, take the fillets and place into the seasoned flour, then into the egg, then cover in the panko crumbs. Repeat this twice for each fillet.
In a medium frying pan add enough vegetable oil to shallow fry the crumbed fillets.
On medium heat fry for 5 to 6 minutes on each side until cooked through and crispy.
Drain on paper towel and leave to cool.
To assemble the sushi, lay your nori sheet, shiny side down on the sushi mat and with wet hands take your prepared rice and spread across the sheet of nori, leaving a gap at the end to make rolling easier.
Add a line of Japanese mayo to the edge closest to you then add some gem.lettuce leaves and sliced crispy turkey. Roll tightly, add water to the edge left free of rice to seal.
Slice in half, serve with soy sauce.
This is the hand rolled method, if using a sushi maker follow instructions.
Two turkey fillets, 5 nori sheets made 5 large sushi and cut in half made 10. This depends on the size of the fillet used.