Poke bowls.

Freeze and sushi again.

dcarch

Chop the fish and mix with some crab (or krab), shredded cucumber, tempura flakes, and spicy mayo. Serve in a bowl over a bed of shredded daikon root. It's called a "Ricky Salad" and you will find it on the menu of three different sushi bars in Boca Raton, FL where I lived for 19 years.

It was invented by a Japanese sushi chef named "Dommi" who worked at a sushi bar on Route 46 in Denville, NJ circa 1980. Over the years, as I've moved from place to place and found a regular sushi bar, I taught the chef how to make it and it occasionally found its way onto their menu.

I should note that it's normally made with tuna, but I've had chefs make it with salmon, yellowtail, and mackerel.

Another vote for poke bowls!

Tacos. You might look at Guy Fieri’s recipe, lots of steps and ingredients but good for inspiration.

Ricky - I like the salad story. Let’s see if it hits menus in CO!

foas - If you go into Jaws Sushi in Fort Collins where we live, it's already in their computer and three different chefs know the recipe.

Use it as bait to catch more fish. lol

(off topic) I LOVE Ft. Collins!

I went with Lars' suggestion of salmon croquettes (in this case, salmon and tuna). I wanted something different than sushi plus I felt that after a day it was better to have the fish in a cooked form.

I couldn't resist putting some of my own spin on the recipe. I put in some grated ginger and some toasted sesame oil. I don't keep a jar of mayonnaise around because we don't use it much so I put in some guacamole (figuring that it would add some of the fat content that mayo contributes) - I also thought about just putting in a whole egg instead. It was only a half pound of fish so I halved most of the ingredients but not the egg white.

We were very pleased with the results.

Sushi aint bad if you take it home and fry it up! ;)

Next time - tuna ceviche, and fried in CI pan salmon bits to sprinkle over salad.

I was going to suggest salmon cakes/croquettes. Have made those a few times lately. And I add ginger/toasted sesame oil, etc. So good. Made them for the first time just this lockdown having so much Alaskan salmon. A DH favorite.

Nancyofnc, what is a CI pan? I do like ceviche but haven't had tuna. Those do sound like good ideas for next time. I may have to buy extra fish on purpose so I can do that and croquettes.

CI = cast iron. My fav ceviche is with flounder or halibut - salmon would not be on my list for that so therefore - browned bits. You have to love tuna for ceviche because the flavor is pronounced and since I do, it can become ceviche! Leftover fish is always a quandary - you have think outside the box (of sushi), or do as dcarch brilliantly said, "freeze and sushi again".