Sushi looks incredible. What a way to make a statement! But not everyone loves fish – especially raw or cured fish. But we think you can fill or top sushi with anything. Nuggets of avocado with pearls of ripe summer tomato and wasabi. Soy-braised egg and chilli crisp. Slices of wagyu beef and crispy fried leeks. The world actually is your oyster.
We also think sushi is a brilliant way to use up leftovers. As long as you’ve got some seaweed wraps and sushi rice (or any other sticky rice) hanging around in the kitchen, there are so many ways you can take it.
We’ve used some leftover turkey from Great British Food Award-winning Copas Farms in ours, stirring it into a thick satay sauce to fill maki rolls.
Ready in less than 15 minutes, these bites are quirky, taste amazing, and are incredible to knock up for a post-work dinner party (or sofa snack).
Ingredients (serves 2-4 or more as part of a party platter)
- 100-150g cooked, shredded turkey or chicken
- 250g sushi rice (dry weight), cooked
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 2tbsp brown sugar
- 250g peanut butter
- 250ml coconut milk
- 2tbsp light soy sauce
- 1tsp fish sauce
- Pinch ground white pepper
- 1tsp curry powder
- Squeeze of lime
- Oil for cooking
To serve:
- Pack of nori seaweed wrappers
- Crushed peanuts
- Shredded red peppers and spring onions
Method
1. Fry the shallots in a little oil until softened. Add the garlic and cook for another 30 seconds. Now add the brown sugar and cook on a medium heat until the mix looks gently caramelised. Turn down the heat and add the soy sauce, fish sauce, white pepper and curry powder. Stir.
2. Add the coconut milk and peanut butter and mix thoroughly to combine.
3. Add the shredded turkey. Cook on a low heat until piping hot, and thick. Allow to cool.
4. Lay out a piece of nori and spread thinly with cooked rice. Spoon some of the satay filling down the middle – about a tablespoon at a time, along the length of the rice. On a rolling mat, or using greaseproof paper, roll up the long side, pressing firmly along the way.
5. Either cut into 1.5ins pieces immediately, or (to ease with cutting), wrap and chill for 20-30 minutes first.
6. Serve with your favourite dipping sauce, garnished with peanuts and shredded spring onions and peppers.
