Recipe for soup of sushi leftovers by Louise Brunborg-Næss

Did you know that sushi is really just the name of the rice you use under the fish? When leftover food blogger Louise Brunborg-Næss studied in England, she had a Japanese friend who one evening invited her to sushi. She got a little long in the mask as there was not a single small piece of salmon in sight, but only Miso soup and a large bowl with some sweet and sour sticky rice that they ate with their hands. The latter, however, has inspired the leftover dish she refers to as “sushi snacks”: fried buns of sushi rice with wasabi inside.

A general tip for leftover food is that everything will be fine when it is fried, says Brunborg-Næss and fishes small bowls out of a saucepan.

You can fry whole makier as well. Because it can be a little messy to pick it apart.

Fish soup

Even Louise Brunborg-Næss has been in the habit of throwing away sushi leftovers, because raw fish does not last long. That was before she got the idea to make soup on the fish that is left over. Now she uses scallops, tuna, salmon, scampi and halibut in a soup that her children, none of them fans of sushi, have proven to love.

I served the soup one Saturday night and thought they would be disappointed, but the nine-year-old said “oh, I love fish soup!” and the 7-year-old said that “such power is the best I know”.

You do not have to be older to appreciate that shellfish power made from shrimp shells, crab claws, lobster and crayfish, something the leftover food blogger has several times asked to bring home from a restaurant after a seafood meal, gives fish soup that little bit extra.

The kids scratched the plates! says Brunborg-Næss.

The deep-fried rice balls were also a hit. Without wasabi, da.

Sushi leftovers should be used the day after you get them in the house, especially the rice is in danger of becoming bad, even if you do not necessarily notice it due to the sour smell. Brunborg-Næss fishes out the small pile of ginger that comes with the sushi box, because as a leftover food blog you see opportunities in most things.

Everything can be used, she says.

I put the ginger in a box and use it as an additive when I pickle red onions. It’s going to be great!(Terms)Copyright Dagens Næringsliv AS and / or our suppliers. We would like you to share our cases using a link, which leads directly to our pages. Copying or other use of all or part of the content may only take place with written permission or as permitted by law. For further terms see here.

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