1. For the Ground Turkey, heat olive oil in a large skillet over medium-high heat. Add ground turkey to the skillet, season with 1 tablespoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Use a spatula to break it up into pieces and cook until fully cooked through. Add cream cheese to the pan and mix well to combine. Remove turkey from heat and let it cool in the fridge.
2. For the Garlic Aioli, combine the mayonnaise, lemon juice, Dijon mustard, 1 tablespoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Whisk everything together until well combined and set aside.
3. For the Cucumber Sushi, using a peeler, begin slicing the top of a cucumber lengthwise. You’ll discard the first few pieces, then reserve about 10 to 12 pieces for the roll.
4. On a clean, paper towel-lined workspace, begin laying down the strips of cucumber, ensuring each is overlapping. On the edge closest to you, lay the slices of avocado along the cucumber followed by the ground turkey mixture and a drizzle of garlic aioli.
5. Using the paper towel to help hold everything together, begin to roll the cucumber over the avocado, turkey, and aioli. Once you’ve rolled your sushi, cut it into slices, top with additional garlic aioli, and chives. Enjoy immediately.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
