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Keith's Turkey Tempura Sushi Rolls

KeithLorren's picture
Keith shows you his special treat and how to transform the leftover Thanksgiving turkey into something new. These Turkey Tempura sushi rolls are made with Latin inspired sushi rice and served with a delicious Spicy Cilantro Mayonnaise.
For sushi rice
  Sushi rice 4 Cup (64 tbs)
  Sake wine 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Fresh cilantro 1 Tablespoon
  Seasoning blend 1 1⁄2 Tablespoon (Keith's Complete Seasoning)
  Yellow color 1 Teaspoon
For rolls
  Cooked turkey meat 1⁄2 Pound
  Scallions 1⁄2 Cup (8 tbs), chopped finely
  Cucumber 1 , sliced
  Cream cheese 16 Ounce, sliced
  Red bell pepper 1 , sliced
  Asparagus 1 Bunch (100 gm)
  Seasoning blend 1 Tablespoon (Keith's Complete Seasoning)
  Sushi wrap/Nori sheets 250 Gram (10 sushi wraps)
  Flour 1⁄4 Cup (4 tbs)
For tempura batter
  Flour 1⁄2 Cup (8 tbs)
  Corn starch 1⁄2 Cup (8 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Ice water 2⁄3 Cup (10.67 tbs)
  Peanut oil 4 Cup (64 tbs) (for deep frying)
  Bay leaves 2
For garnishing
  Fresh thyme 1 Tablespoon
  Scallions 1 Tablespoon
For spicy cilantro mayonnaise
  Mayonnaise 3 Tablespoon
  Carribean curry powder 2 Teaspoon
  Red chilli paste 1 Teaspoon
  Fresh cilantro 2 Teaspoon, finely chopped

1. For making tempura batter - Sift together the dry ingredients and set aside.
2. In a medium bowl, beat the egg slightly and mix with the ice water.
3. Stir in the dry ingredients. Stir until mixed; mixture will be slightly lumpy.
4. Prepare rice in a sauce pan by adding all the ingredients and simmering over low heat for 20 minutes.
5. Remove from heat and allow to cool slightly.
6. To make the spicy cilantro mayonnaise, blend all the ingredients and chill until ready to serve.

7. On a sushi rolling mat, place sushi wraps, and position rice on wraps leaving about an inch space on one side of the sushi paper.
8. Place turkey meat, scallions, cucumber, cream cheese, red bell pepper, asparagus and sprinkle with Keith's complete seasoning and roll.
9. In a plate take flour and dust rolls with that.
10. To make the tempura batter, Sift together the dry ingredients. In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired. Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
11. Heat peanut oil with bay leaves in a pot.
12. Dip the sushi rolls in the tempura batter and deep fry until it turns golden brown.

13. Slice sushi roll so that each slice is about 1 inch thick. Arrange on plate and garnish with sliced scallions, spicy cilantro mayonnaise, and eel sauce if you like. Enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 775 Calories from Fat 267

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 11.3 g56.4%

Trans Fat 0 g

Cholesterol 91.7 mg30.6%

Sodium 483.5 mg20.1%

Total Carbohydrates 101 g33.6%

Dietary Fiber 2.1 g8.5%

Sugars 3.3 g

Protein 19 g38.9%

Vitamin A 32.3% Vitamin C 36.9%

Calcium 15.4% Iron 20.1%

*Based on a 2000 Calorie diet

Keith's Turkey Tempura Sushi Rolls Recipe Video