Teppanyaki Restaurant, Manchester - Sammy Abejuro - Turkey sushi rolls

PUBLISHED: 10:53 20 January 2010 | UPDATED: 16:35 20 February 2013

Teppanyaki -Turkey sushi rolls

Teppanyaki -Turkey sushi rolls

If you fancy something a little different than you can try these turkey sushi rolls from a recipe devised by Sammy Abejuro from Manchester's Teppanyaki Restaurant

If you fancy something a little different than you can try these turkey sushi rolls from a recipe devised by Sammy Abejuro from Manchester's Teppanyaki Restaurant


Turkey sushi rolls

(Serves two)


Ingredients

150g sushi rice
cucumber
200g turkey breast
50g ripe mango
10g mayonnaise
sheet Nori seaweed
1 cup water
20ml rice vinegar
2 tbsp sugar
1 tsp salt
1 sushi mat


Method

For the sushi rice:
Wash and boil in the normal way. In a separate saucepan bring the vinegar, sugar and salt to the boil then mix with the rice and allow to cool.

For the turkey:
Cut into 2cm strips, marinate in one tablespoon of soy sauce, a teaspoon of sugar and a teaspoon of saki. Leave to
stand for approximately 30 minutes then pan fry until cooked.

To assemble the dish:
Take the half sheet of Nori seaweed and plan on the sushi mat, take a handful of the cold rice and spread evenly onto the Nori leaving a 2cm gap at the top.

Spread mayonnaise in the middle of the rice then place a few strips of the mango and cucumber on top.

Starting with the edge closest to you, pick up the mat using the thumb and index fingers of both hands. Use your remaining fingers to hold the filling in place as you begin to roll the mat away from you. Roll forward pressing gently but tightly wrapping the seaweed around the rice and filling.

When the roll is completed place the remaining mango followed by the turkey on top. Slice into six equal pieces. Serve with soy sauce and wasabi paste.



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