I came up with this sushi fried rice idea when my leftover cold sushi didn’t sound so great. I wanted to fix it up a bit to make it more interesting (leftover makeover style!)
So I chopped it up, threw it in a tiny dash of avocado oil in a skillet, added a touch of soy sauce and chopped my leftover pickled ginger to sprinkle over the top.
Holy hell. It was so simple and absolutely wonderful.
So this is a version that’s almost as easy to whip up, but obviously way more affordable than a restaurant-bought roll! It seriously satisfies that sushi craving.
I bought a couple inari — those tofu skin bits of sushi stuffed with rice — from the deli section of my grocery store because my absolute FAVORITE sushi roll (and the one I had leftover when I came up with this idea) is topped with the same tofu skin that inari are wrapped in and I really wanted some of that in here. If you want to make it cheaper and don’t care about the tofu skin, just use some pre-cooked rice and forget about the inari. I also loved that that came with the pickled ginger too, to make my life easier, though I usually have pickled ginger in my fridge anyway.
Toss your favorite sushi ingredients together in a skillet with some rice, and there you go! Sushi fried rice! I love that it can be done either to spruce up old sushi OR can be an awesome FAST way to get the flavors of sushi in a meal!
- 2 C cooked rice
- tofu skin (I used skin off 3 inari)
- 1 small yam (about 3/4 C cubed)
- 2 scallions
- 3/4 C edamame
- 2 cloves garlic, minced
- 1/2 avocado
- ponzu sauce for dipping
- sesame seeds for garnish
- 2 t mayo + 1 t sriracha for dipping
- Heat a large nonstick skillet or wok to medium heat. Add the rice, tofu skin, garlic, and yam, and cook until everything starts to get a little crispy. You can add all of your favorite sushi ingredients if that's what you want, or maybe add your favorite fried rice ingredients!
- Add edamame and cook until thawed. Turn off the heat, plate up with avocado, and garnish with ponzu sauce, sesame seeds, and sriracha mayo!
- Top with a nice big pile of shredded pickled ginger (you could also cook the ginger into the rice, that's great too!)