The words “leftover” and “sushi” are rarely spoken in the same breath, but the tragedy has happened to even the best of us portion/hunger/stamina calculators. So, what do you do? Leave the precious treasures to be swept away into a bin? Well, yes, if any of them contain raw fish, but if not, have them packed up to live another day (in your belly!).
I don’t know about you, but I love a good meal that can be stretched into two. So, bookmark this handy recipe for your leftover california or supercrunch rolls!
Tip: Don’t forget to request wasabi when you’re boxing up sushi if you don’t have any in your fridge (I know I don’t!)
cooking fat/oil (I used sesame oil)
red pepper flakes
Heat pan over medium low heat and add a tablespoon or so of sesame oil.
Beat eggs and mix in pinch of salt, pepper, and sugar.
Dip sushi into egg mixture and let excess drip off before dropping onto pan.
Slowly fry each side, about 3-4 minutes per top/bottom. Turn down heat if cooking too quickly (for best results make sure to keep the heat low, and cook slowly since the leftovers are coming straight out of the fridge).
While waiting on the sushi to “cook,” prep wasabi and soy sauce dip
extra credit (salad not pictured):
to make the meal more substantial, I made a salad with baby spinach tossed in an asian vinaigrette,* and topped with thin slices of asian pear
I also created a small omelette type side dish out of the extra egg mixture** and sprinkled some chives to garnish
I completed the plate with slices of the remaining asian pear
*asian vinaigrette recipe:
Whip up 1 tablespoon of white vinegar, 3 tablespoons of sesame oil, a pinch of red pepper flakes, a pinch of sugar, a 1/2 tablespoon of diced chives and a tablespoon of water until emulsified (tiny bit of minced garlic would also be tasty in this dressing, but also good without). Makes 4 servings.
**omelette side dish recipe:
Coat pan with sesame oil and pour remaining egg mixture and turn pan until mixture is spread thin like a crepe. Use a wide spatula to roll/fold the omelette. Take off heat and let rest for a minute and slice into half inch pieces
Life Tip: Chives can be chopped up and stored in the freezer for easy garnishing!