ideas for left over sushi fish

6 years ago

Our grandson is visiting for the day so we did a pick-up from the fish store for sushi fish. I ended up with a bit more then we needed. One wants some variety and if you buy too small an amount, it can be hard to cut good sized pieces from it. So, we have about a half pound of salmon and yellow fin tuna left. It's already cut to small for grilling.

Any ideas for something to do with the remaining salmon and tuna.

Featured Answer

Lars

6 years ago

last modified: 6 years ago

You can make salmon croquettes. Here's the recipe I use:

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes.
Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tartar sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

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Comments (15)

plllog
6 years ago
Poke bowls.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years ago
Freeze and sushi again.

dcarch
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fawnridge (Ricky)
6 years ago
last modified: 6 years ago
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.
Sooz
6 years ago
last modified: 6 years ago
Another vote for poke bowls!
foodonastump
6 years ago
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!
fawnridge (Ricky)
6 years ago
last modified: 6 years ago
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.
LoneJack Zn 6a, KC
6 years ago
Use it as bait to catch more fish. lol
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6 years ago
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Cloud Swift
Original Author
6 years ago
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.
nancyjane_gardener
6 years ago
Sushi aint bad if you take it home and fry it up! ;)
nancyofnc
6 years ago
Next time - tuna ceviche, and fried in CI pan salmon bits to sprinkle over salad.
sleevendog (5a NY 6aNYC NL CA)
6 years ago
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.
Cloud Swift
Original Author
6 years ago
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.
nancyofnc
6 years ago
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".

ideas for left over sushi fish

Lars

Comments (15)

plllog

dcarch7 d c f l a s h 7 @ y a h o o . c o m

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ideas for left over sushi fish

Comments (15)

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