Sushi Fried Rice

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!

Sushi Fried Rice (Vegan)

2015-09-30 15:54:01

Serves 2

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Ingredients

1. 2 C cooked rice
2. tofu skin (I used skin off 3 inari)
3. 1 small yam (about 3/4 C cubed)
4. 2 scallions
5. 3/4 C edamame
6. 2 cloves garlic, minced
7. 1/2 avocado
8. ponzu sauce for dipping
9. sesame seeds for garnish
10. 2 t mayo + 1 t sriracha for dipping

Instructions

1. 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!
2. Add edamame and cook until thawed. Turn off the heat, plate up with avocado, and garnish with ponzu sauce, sesame seeds, and sriracha mayo!
3. Top with a nice big pile of shredded pickled ginger (you could also cook the ginger into the rice, that’s great too!)

Flora Foodie https://florafoodie.com/