Screamin’ Gobbler

By Omar Martinez, Sushi Chef
Culinary Setting
Deli Turkey


4 Sheets tapioca rice paper

16-oz cooked white rice

2 Small romaine leaves, cut in half

1 Small avocado, peeled and cut into 8 lengthwise slices

1 Medium jalapeño, cut into 8 lengthwise slices

1/2 lb SMOKED TURKEY BREAST, sliced thin

4 Slices Pepper Jack cheese

4 tsp chopped green onions

1/4 c mayonnaise

1 tbsp sriracha

As needed pickled ginger slices

As needed wasabi



For each roll: spread 4 ounces rice over half of each sheet of tapioca/rice paper.

Lay lengthwise 1/2 romaine lettuce leaf, 2 slices avocado and 2 slices jalapeño down the middle of the rice.

Heat 2 ounces turkey and 1 slice cheese for 15 seconds in microwave. Place on top of rice and vegetables evenly lengthwise.

Sprinkle each with 1 teaspoon green onions.

Roll all ingredients, sushi style. Cut each roll into 8 equal pieces.


Blend mayonnaise and sriracha together.

Using a squirt bottle, spread 1 tablespoon sriracha sauce evenly over each serving

Garnish with ginger and wasabi.