Leftovers

So as you may recall yesterday’s dinner was an oldy but goodie. Today I decided to take those leftovers and shake it up a bit. Though I loved dinner I wanted something a little differant and a little more portable for lunch. Sushi came immediately to mind! I made a few different things for M, myself and my buddy April.

Maki Roll

sushi rice (cooked and seasoned)
nori
thin sliced steak (cooked)
2 asparagus spears (cooked)
blue cheese spread (mix together 2 parts blue cheese crumbles with 1 part mayo)
black sesame seeds

Place nori shinny side down on your bamboo mat that has been wrapped in plastic wrap. Grab about a handful of the rice and place in center of the nori. For the full maki you may need another small handful depending on your “handful”. I used 2. Spread the rice across the nori to all the edges. The rice should be only about 1/4 inch thick and you should see the nori through the rice. Sprinkle on black sesame seeds and pat into the rice. Flip the whole sheet so that the nori is facing up. Spread on a thin layer of the blue cheese spread top with some of the steak and 2 asparagus spears. Roll up using your mat as a guide. Becareful not to roll up the mat or the plastic wrap. As you roll gentelly apply pressure seal the roll. Slice into 8 even pieces. Keeping your knife damp and clean will help to cut even pieces. For better rolling technique check out Incredible Sushi for great guides and tutorials!

Steak Sushi

Caterpillar (type) Maki Roll

sushi rice (cooked and seasoned)
nori
thin sliced steak (cooked)
4 asparagus spears (cooked)
blue cheese spread
Unagi Sauce

Just as before spread the rice across the entire sheet of nori but instead of patting in any seeds leave plain. Flip sheet and fill with blue cheese sprea and all 4 pieces of asparagus. Roll maki. Lay strips of steak across the top of the roll and using your mat to press them down firmly but gentelly. Brush tops with warm unagi sauce. Slice the roll inbetween the steak slices. There should be around eight.

Steak Sushi

Lastly I had extra rice so I made some Inari.

Inari

sushi rice (cooked and seasoned)
black sesame seeds
green onions
fried tofu skins (you can find these in asian secialty store of the lovely internet)

Mix the grean onions in with the rice, you can add some extra rice seasoning if you like it a little sweeter. Carefully split the tofu skin to reviel the pocket inside. Make a small ball with the rice and stuff inside the pocket. Top the rice with the black sesame seeds and more green onions if you like. Easy and yummy! I served this with a small side of wakameme salad. The great thing about Inari is that you can put all kinds of things in the rice mixure.

Inari and Wakamame Salad

Inari

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4 Responses to “Leftovers”

  • Amrita Says:

    Beautiful photography and what a great tip…

  • Ninette Says:

    I often repurpose leftover in fried rice and sometimes in sushi. Leftover Korean bbq makes lovely maki. Great pics!

  • M (Yes, the M) Says:

    I cheated a little bit and paired the wakameme salad with the sushi rolls. The sushi rolls by themselves were amazingly good, and the wakameme actually put another suttle and complimentary tone onto the taste of the roll itself.

    PS, the meat was so tender! :)

  • Vicki Says:

    That steak & asparagus roll looks delicious! I’ll have to remember that for the next time I have leftovers.

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