That’s SO Jenn’s Leftover Cure: Sushi Salad


Okay so you know how it goes: Dinner at a delicious sushi restaurant, you fill up on miso soup, seaweed salad and a bunch of specialty rolls, maybe throw a glass or two of wine in there, and suddenly you find yourself with a few leftovers you just can’t seem to finish. It’s too delicious to leave there, but not much of a complete meal for the next day. What do you do?

I’m here to tell you you’re not alone and I’m here to help.

Just last night, I went out with a couple of girlfriends and experienced this complicated situation. You see, after housing a plateful of fresh fish fare, I looked down to see five lonely pieces staring back at me.

I’m sure we can all agree that some dishes are absolutely fantastic, if not better, when enjoyed the following afternoon. Cold pizza, reheated pasta, even Chinese food are top of that list. However, this delicate art form is prepared with such precision and grace that it’s really meant to be eaten right away.

Taking it home was a big risk, but I did it anyway. How would I handle it?

I didn’t panic. I stayed strong. There had to be something I could do. And there was.

A sushi salad!

It was perfect. Also meant to be eaten cold, this no boundaries, kitchen-sink solution allowed me to add anything and everything I wanted to make a complete lunch. I turned to my bag of veggie blend salad greens (complete with waffle cut carrots, radishes and pea pods!), and added a few components that marry well with a tuna roll such as crunchy cucumber, creamy avocado, salted edamame (same kind I use in my yummy dip!), a sprinkling of sesame seeds, soy sauce, and of course a traditional ginger dressing.

So have no fear everyone. Next time you are in this debacle, you’ll know exactly what to do.


Leftover sushi

A few cups of salad greens (I used Dole Veggie Blend)

1 small cucumber, quartered

1/3 cup shelled, sea salted edamame

1/2 an avocado, sliced

1/4 cup ginger dressing (I used Annie’s Light Gingerly)

1 teaspoon sesame seeds

A drizzle of soy sauce


Cut each piece of sushi in half.


Fill your plate with salad greens.


Add chopped cucumbers.


Pour on edamame.


Top with avocado.


Place sushi around the greens.


Drizzle each piece of sushi with soy sauce and top salad with ginger dressing.


Sprinkle on sesame seeds.


Garnish with ginger and/or wasabi from your take-out tin, if desired.


Eat and enjoy with or without chopsticks!


2 thoughts on “That’s SO Jenn’s Leftover Cure: Sushi Salad

  1. Pingback: Deli-Style Tuna Salad | That's SO Jenn!

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