Japanese Turkey Rolls

Culinary Setting
Meal Type

About this Dish

Japanese Turkey Rolls

Cooked Turkey


2 oz rice vinegar

2-1/2 c water

1 c dry white wine

To Taste salt and pepper

2 c jasmine rice OR sushi rice

1 lb TURKEY BREAST, oil browned, pan roasted breast

2 Whole cucumbers, fresh

2 Whole carrots, fresh

1 Package nori (roasted sea weed)

8 9-10 inch flour tortillas

As Needed wasabi radish, tube or jar

As Needed pickled ginger, sliced

3 tbsp mayonnaise


In sauce pan, combine vinegar, water, wine, and seasonings. Bring to a boil. Stir in rice; cover and simmer 20 minutes. Chill.

Cut turkey into 1/4-inch by 3-inch strips.

Core cucumber and cut into 1/4-inch by 3-inch strips. Peel carrots and cut into 1/8-inch by 3-inch strips.

TURKEY ROLL WITH NORI: Place 1 rectangular sheet of nori on 12-inch sheet of plastic wrap. Spread on 1 cup of rice mixture, then pack firm. On one side of nori, place two lines each of cooked turkey, cucumber and carrot strips. Using the plastic, roll the nori tightly into a cylinder. Cut into 6 pieces. Garnish plate with wasabi radish and pickled ginger, if desired.

TURKEY ROLL WITH TORTILLAS: Make a spread using 3 tablespoons mayonnaise and 1 tablespoon wasabi. Cut 1/2 inch off sides of tortillas to make a rectangle. Cover tortilla with spread, then proceed as above.

Both nori and tortilla may be shaped into cones, if desired. Yield: 8 portions, one roll per portion.

Nutrition Facts

Total Calories 770

Calories from Fat 370

Total Fat 41 g

% Daily Total Fat 63

Saturated Fat 6 g

% Daily Saturated Fat 30

Cholesterol 60 g

% Daily Cholesterol 20

Sodium 1150 mg

% Daily Sodium 48

Total Carbohydrates 62 g

% Daily Total Carbohydrates 21

Dietary Fiber 12 g

% Daily Dietary Fiber 48

Sugars 3 g

Protein 26 g

% Daily Protein 45

% Daily Vitamin C 6

% Daily Calcium 15

% Daily Iron 15