Recipes

• 6
  sheets nori (dried seaweed)
• 6
  large leaves iceberg lettuce
• 1 pkg (300 g)
  Lilydale^® Oven Roasted Carved Turkey Breast Strips
• 1
  large ripe firm avocado, thinly sliced
• 1/2
  English cucumber, cut into matchsticks
• 1/2 cup (125 mL)
  yellow mustard
• 2 tbsp (30 mL)
  sriracha hot sauce
• 1 tbsp (15 mL)
  honey

1. Place nori, shiny side down, on bamboo rolling mat. Arrange lettuce over nori to cover two-thirds of the surface, leaving top bare. Lay 2 pieces of the Lilydale^® Oven Roasted Carved Turkey Breast Strips, avocado and cucumber in neat row over lettuce, one-third of the way up from bottom.
2. Using rolling mat and starting from bottom, fold nori over filling. Continue to roll, using mat as guide, to form tight log. Press firmly to seal the end; cut into eight rounds. Repeat with remaining nori and filling ingredients.
3. Stir together mustard, hot sauce and honey. Serve with maki for dipping.

Bamboo mats and nori sheets are available at the sushi kiosk inside most grocery stores.

Use any variety of filling options, such as carrots, red pepper, mango, onion, red leaf lettuce, etc.