Turkey katsu sushi

I wanted to try something different here, so I used turkey instead of chicken. If you have some leftover turkey from a mid-winter feast, why not turn it into sushi?

Katsu

2	Egg whites
4 Tbsp	Water
2 cups	Panko breadcrumbs
1 pinch	Salt
1	Turkey breast, approximately the size of 2 chicken breasts, cut into 1cm strips (Main)

Sushi

4	Nori sheets
4 cups	Sushi rice, 2x brown, 2x white, cooked (Main)
1	Apple, cored and sliced
¼ cup	Almonds, tamari style, crushed
16	Endive, leaves, torn in half
1	Grapefruit, red, cut into segments and diced with seeds removed

Directions

Katsu

1. Beat egg whites and water together in a bowl.
2. Season panko breadcrumbs with salt and pepper in another bowl.
3. Dip turkey strips into egg-white mixture, then into seasoned panko crumbs.
4. Heat a frying pan and add a little oil. Pan-fry strips until golden.

Sushi

1. Lay nori sheet on a sushi mat shiny side down. Press sushi rice firmly and evenly over rough side of sheet.
2. Place a quarter of the filling ingredients (turkey katsu, apple, almonds and endive) in a strip in the middle and roll up. Repeat with remaining nori sheets and filling.
3. Slice each roll into eight pieces. Spoon grapefruit over the top.