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Leftover Thanksgiving Sushi and Crostini

Leftover Thanksgiving Sushi and Crostini

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Impress your guests this year with some fancy pants leftover Thanksgiving sushi and crostini!MORE+LESS-


cups leftover turkey, shredded or chopped


cup leftover cranberry sauce


cups leftover cooked wild or white rice


cups leftover mashed potatoes


cup fresh parsley, for garnish

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  • 1

    For the sushi: Spread a layer of rice on top of a bamboo place mat.

  • 2

    Follow with a layer of mashed potatoes, turkey, cranberry sauce, and fresh parsley.

  • 3

    Using the place mat as a guide, roll up the leftovers until it forms a sushi roll and slice.

  • 4

    For the crostini: Using a cookie cutter, cut circles out of the tortillas. Toast them up a little.

  • 5

    Do the same layering as you did with the sushi. Serve.

No nutrition information available for this recipe

More About This Recipe

  • Now, now. Before you glance at the title of this recipe, just hear me out.Everything is cooked. In fact, all of the ingredients are pulled from the majestic meal known as THANKSGIVING DINNER.You do know you have options in life when it comes to leftovers, right? You have the "spoon it out, plop it down, nuke it up, shove it in" approach.Or you have me to offer you new and tasty options when it comes to leftover land!Let's make some sushi and crostini, shall we?Now, you can really use whatever leftovers you have to make this sushi. If sushi ain't ya thang, let's go with crostini! So there you have it! Two new ways to fancy up your leftovers.

Juicy, full of meaty salmon chunks, and with an irresistible crunchy coating, salmon cakes make a special appetizer for entertaining, or a nice light lunch anytime. Cooked salmon fillets, and a few other simple ingredients, come together to form patties that you chill to set, then fry until crispy and golden-brown.

Transform leftover cooked salmon into an elegant, company-worthy pasta entree. Be sure to remove any skin and bones from cooked salmon, before folding the fish into hot cooked noodles coated with a creamy basil pesto sauce. Top with grated Parmesan cheese and black pepper to finish.

75 Dairy-Free Recipes for all Your Thanksgiving Leftovers

Many recipes for Thanksgiving leftovers use copious amounts of cheese or other dairy products to morph them into a casserole. But there are plenty of creative ways to use up those delicious remains without a drop of milk. This post includes a round-up of dairy-free recipes to help you enjoy that leftover turkey, cranberry sauce, stuffing, cornbread, mashed potatoes, and gravy for many meals to come.

Just like my Thanksgiving post, these recipes for Thanksgiving leftovers are already dairy-free (no milk, casein, lactose, whey, etc). So there is no need for alterations, unless you are feeling adventurous!

I have broken the recipes into omnivorous (with meat) and vegetarian (without meat) categories. But vegans and vegetarians can substitute their meatless turkey in many of the omnivorous recipes. Many of the options below are also gluten-free, or can be easily adapted to gluten-free.

Omnivorous Dishes for Leftover Turkey and Sides

For most of the recipes that call for turkey, you can substitute leftover tofurky for a vegetarian or vegan dish.

  • Top Chef Autumn Turkey Stew(uses turkey) (uses turkey, mashed potatoes, vegetables, and gravy)
  • Turkey Vegetable Soup with Stuffing Dumplings (uses turkey and stuffing)
  • Turkey Cranberry & Hummus Sandwiches(uses turkey and cranberry sauce)
  • Individual Pot Pies (uses turkey or tofurky, vegetables, and optionally gravy)
  • Paleo Turkey Tzatziki Wrap(uses turkey)
  • French Onion Turkey Bistro Sandwiches (uses turkey)
  • Stuffing Waffles with All the Trimmings (uses turkey, stuffing, gravy, and/or cranberry sauce uses eggs) (uses turkey or tofurky, vegetables, and gravy)
  • Turkey Enchilada Casserole (uses turkey) (uses ham)
  • Turkey Pot Pie with Mashed Potatoes(uses turkey, vegetables, mashed potatoes, and gravy)
  • Leftover Stuffed Butternut Squash (uses stuffing)
  • Turkey Crostini (uses turkey)
  • Thanksgiving Feast Turkey Burgers(uses stuffing and cranberry sauce) (uses turkey carcass) (uses turkey and cranberry sauce)
  • Turkey & Wild Rice Casserole (uses turkey)
  • Peruvian Turkey and Veggie Soup(uses turkey) (uses cornbread)
  • Cranberry Pecan Upside Down Cake (uses cranberries)
  • Korean Turkey Dumplings (uses turkey) (uses turkey and vegetables)
  • Bird to the Last Drop Soup (uses turkey and carcass) (uses ham and mashed potatoes uses an egg) (uses turkey and stuffing uses eggs) (uses cranberry sauce)
  • Turkey Salad with Pomegranate and Apple (uses turkey)
  • Black Friday Turkey & Stuffing Sandwich(uses turkey, stuffing, and cranberry sauce) (uses cranberry sauce)
  • Crockpot Cranberry Barbecue Chicken (uses cranberry sauce)
  • Leftover Salmon or Tuna Cakes (mashed potatoes and cornbread choose your horseradish wisely)
  • Cornbread Meatloaf (uses cornbread)
  • Turkey, Cranberry, & Stuffing Wrap(uses turkey, stuffing, and cranberry sauce)
  • Post-Thanksgiving Hoagie (uses turkey, stuffing, cranberry sauce, and gravy) (uses ham)
  • Easy Turkey Paninis (uses turkey, stuffing, cranberry sauce, and gravy)
  • Turkey & Stuffing Croquettes(uses turkey, stuffing, and your leftover dairy-free gravy)
  • Layered Leftover Thanksgiving Casserole (uses turkey, gravy, mashed potatoes, stuffing, and green bean casserole)
  • Turkey & Stuffin’ Soup(uses turkey, stuffing, and vegetables)
  • Savory Pot Pie(uses turkey and vegetables)
  • Potato Salmon Croquettes(uses mashed potatoes)

Vegan or Vegetarian for Leftover Tofurky and Sides

These recipes are made specifically vegan or dairy-free vegetarian. Eggs are noted when used. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

Leftover Thanksgiving Sushi and Crostini - Recipes

The craft of baking bread--of scalding the milk, mixing in the right amount of flour, kneading and shaping the dough--is like riding a bike. It is a memory in your muscles. It's tricky to learn at first, but once you get the hang of it by baking regularly, even if you haven't done it for a while, the memory comes back to your muscles. With the muscle memory of how to knead dough comes the mental memories of what else was going on in your life when you regularly made bread.

Last year my mom visited and shared how she makes Red River Buns--what our family likes to eat leftover turkey sandwiches on. [Or is it in?] It was a rare treat to see the memories of her life as a county extension agent in Minnesota come flowing out as her octogenarian hands kneaded the dough. Hesitantly at first, then with more surety and detail. Then mom reminded me where I get my frugal nature--she cut out the shapes for the buns using an empty tuna can [though since tuna can sizes have shrunk lately, along with most packaging, a larger tuna can would work better].

If you have an opportunity to bake with a loved one, especially something like bread which has spurts of activity followed by periods of inactivity to tea and conversation, please take the time to do so this holiday season.

Step 1--mixing the ingredients
Step 2--kneading until smooth and elastic + 2 minutes
Step 3--cutting out rolls with tuna can or knife
Step 4--rising, baking, buttering the tops

Multigrain Cereal Buns (makes 18-24, depending on the size) Recipe from Marge Olson

2 cups milk (I use 2%)
3/4 cup multigrain cereal (See Note Below)
1 1/4 cup rolled old fashioned oats
2 teaspoons salt (I use kosher)
3 Tablespoons vegetable shortening
3 to 4 Tablespoons molasses (mom says "robust" and Cooks Illustrated prefers Brer Rabbit Mild)
2 1/4 teaspoon active dry yeast (1 envelope, if you buy it that way)
1/2 cup warm water (warm on the inside of your wrist, not hot-hot)
3 3/4 cups bread flour (plus extra for dusting the board)
1/4 cup (2 ounces) butter, melted

Scald milk by heating it in a small pan over medium heat until bubbles form around the edge and a skin starts to form across the top.
In a large bowl (I used the bowl of my stand mixer) combine cereal, oats, salt, shortening, and molasses. Stir in hot milk, and set aside to cool to lukewarm.
In a measuring cup or small bowl sprinkle yeast over warm water. Add to lukewarm cereal mixture. Beat in 1 cup flour. Continue adding flour in 1 cup increments until you can see long strings of dough trailing from the mixer blade. [See first collage above for these steps.]
Turn onto a floured board and let rest 10 minutes, covered with a kitchen towel [I really don't know what a tea towel is, and I'm a tea drinker!] Knead the dough, incorporating additional flour as you find sticky spots, until the dough is smooth and elastic--when you press it with your thumb it will spring back. Knead for 2 minutes more, then place in a greased bowl, cover with the towel, and let rise until double. My kitchen is cold in the winter, so I used the Bread Proof setting in my fancy stove, and it took an hour. If you have a warm place and a straight sided container, note where the dough is on the side and mark where it needs to rise to with a sticky note or piece of tape. [See second collage for these steps.]
Return the risen dough to the floured board, and let it rest 10 minutes. Stretch and press it out until the dough is about 3/8 to 1/2 inch thick. Cut [using the aforementioned tuna can, or a large circular cutter, or a knife as also shown in the third collage] into circles or squares. Transfer to a parchment-lined or well-greased cookie sheet. Brush tops of buns with melted butter. Move cookie sheet to a warm place and let rise again until double, about 20 minutes for me with my fancy bread proof setting--but take it out of the oven prior to preheating!
Preheat the oven to 400 degrees Fahrenheit. Bake the rolls (on the parchment paper if you're using it) for 20 minutes. Brush the tops with melted butter after baking, then transfer to a rack to cool.

Note: We use Red River Cereal, a mix of cracked wheat, rye, and flax seed (Amazon affiliate link), but many of the Bob's Red Mill multigrain hot cereals contain similarly sized grains and probably would substitute well in this recipe.

Recipes for Thanksgiving Leftovers & Gratitude

We were all anticipating the BIG day of feasting. How did it go? Who sat at your Thanksgiving table this year? Were you home or did you travel far away or perhaps to a nearby restaurant? No matter what you did I hope it was glorious!

Whether you enjoyed a vegan, gluten free or carnivorous day I hope you have plenty of leftovers. One of the best parts of this foodie holiday is the party in your fridge.

Did you have a few minutes to bless the meal? How about a gratitude list? Here we discussed what we are grateful for…beyond the food. Health and love are the themes that stick. Always.

Amazing how little the kids are in that family photo. It was shot 4 years ago in Laguna Beach by the lovely and talented Don Romero.

This year it was just the four of us. Myself my hubs and my 8 year old daughter and 4 year old son. I wanted them to feast on the richness of the holiday with food that energized them to go on with the day…

The nice thing about having Turkey Day in your own home is that you can reach out and touch the turkey. Especially when your mom is a photographer and lets you explore everything.

Part of the joy of being a kid is that each and every experience is new and unique.

After weeks of making turkey cutlets, it was fun to pull out the bug guns. Great inspiration was all over the web but two turkey prep posts I kept on going back to were Cookin’ Canuck’s and Georgia Pellegrini’s. These gals know their big birds. For more I also looked at this guide from Whole Foods.

Our turkey was a great success! Thanks ladies…

We enjoyed our feast at noon. After I did yoga. That left lots and lots of time to play. We also saw the new movie Arthur Christmas.

It was very cute and now both kids believe in Santa more than ever. In the movie Santa delivers presents in some space aged gizmo. I am trying to convince them that he still cracks the whip and has a dozen reindeer with Rudoulph guiding the way.

We all know Santa rides in a sleigh and slides down the chimney. Right?

Before I dive more into Christmas, let’s talk leftovers shall we?

Have you ever noticed that it is fun to dig into the Thanksgiving left overs for about two meals and then your palate tires of them? No worries friends, I have your back. Adding ingredients from your feast to these recipes with re-ignite the Thanksgiving passion. Meal after meal….

Please remember to pack those meals in your lunch boxes too.

Let’s start with a Thanksgiving Monte Cristo! A sandwich packed with turkey, sweet potatoes, cranberry sauce and brie. Use any cheese you have on hand. Any would be delicious, really.

Everyone’s favorite Mexican food can be converted into all sorts of leftover meals.

Here are two options for tostadas…you can also make quesadillas. Instead of stacking the ingredients you can sandwich them together between tortillas.

Last week I shared these Thanksgiving Pizzas with you guys. They are amazing. Instead of tomatoes, leftover mashed sweet potatoes make the sauce. Creamy goat cheese, sweet figs and turkey round it all off.

If you do nothing else please make these…manage to find a way.

Frittatas are always a great way to use up ingredients too. With a side salad or some steamed veggies they make the perfect meal. Here is my Baby Peas and Cheese Frittata. Add some of that shredded turkey.

Go on! Serve up with a side of those sweet potatoes while your at it.

Wanna use up all that cake and pie? You know you do.

Mash it up and layer it with some fat free greek yogurt. That way you can feel a little less guilty, maybe you will even still fit into those skinny jeans after the holidays.

Make your parfait look something like this…

I hope I have inspired you with this round up. Have a happy long weekend and never forget to be grateful for the little things.

Thanksgiving Leftovers Recipe Links

Thanksgiving Leftovers: 50 Totally Awesome Recipes

Totally Awesome? Sure why not! My inner Valley Girl is telling me to tell you that these are completely genius ways to use up those Thanksgiving Leftovers.

We look forward with great anticipation for turkey day. When it finally rolls around we feast in gratitude. We eat until our bellies are full. Leftovers are great the first time around. After that tastebuds can tire from the monotony.

I have sourced these Thanksgiving Leftovers Recipes from around the web

curated just for you so you know what to do with all of that food after the big day….

Appetizers/Lite Bites

No bite is too small to pack in a boost of Thanksgiving.

Start the day with Thanksgiving!

    Martha Stewart Bakeaholic Mama Examiner Two Peas and Their Pod Daily Unadventures in Cooking Closet Cooking Keep Your Diet Real

What’s totally awesome about pizza is that you can layer on all kinds of toppings

even your Thanksgiving leftovers.

A basic turkey burger becomes way more fabulous with Thanksgiving toppings.

Casseroles and Pies

Use up many ingredients at one time with a hearty, comfort food pie or casserole.

pasta mingles perfectly with leftovers.

Sandwiches & Wraps

All kinds of fillings, spreads and fun in these wraps, sandwiches and pitas.

    Eat at Allie’s Phoo-d Pink Parsley Wears Many Hats Use Real Butter Panini Happy TidyMom Williams Sonoma

Serve for brunch, lunch or dinner.

Soup & Chili

Classic, warm & comforting bowls of soup with a splash of Thanksgiving thrown in.

    Real Mom Kitchen Cheap Recipe Blog Good Life Eats Eating Richly Even When You’re Broke Wishful Chef Healthy Green Kitchen


Fun, playful twists with Southwest & Mexican flair.

    Muy Bueno Panini Happy Muy Bueno 5 Star Foodie Culinary Adventures Nestle USA An Edible Mosaic

All kinds of sweet treats can be made with sweet potatoes, cranberry sauce and more! Dig in.

Use real butter

Recipe: volcano roll sushi

My parents arrived in Boulder over the weekend. Back in September, when I learned that they were going to spend Thanksgiving week in Las Vegas, I asked them why on earth they weren’t coming to Boulder if they were already out west? I’ve only been through Vegas a couple of times, to fill gas and keep driving. Apparently they like Vegas. But they also like me, so they have a long layover in Colorado to visit and see what it’s like in non-summer here. My parents are not winter folk (I know, how did I fall so far from the tree?) and luckily for them – sadly for me, it’s hardly acting like winter around here. However, my parents do love a good party…

i can throw a party

I got their place set up for a little wine and cheese action before they arrived. My dad is all about having a plan, especially when someone else is implementing it. He is also a huge fan of drinking good wine with good people. Check and check. Jeremy was worried that they would be tired from traveling and was I sure they wanted to host a party at their place? Mom and Dad host parties like a boss. They walked into their condo, unpacked, got prettied up, tidied the place, sampled the food I was preparing, then greeted and charmed all of my friends as they arrived. It was a super fun evening and everyone had a grand time. Most importantly, my folks had fun.

My friend, Shirley, saw a picture of the food on Facebook and asked what I served, so here’s the rundown:

crudités and spinach dip
sweet onion dip and crostini
duck prosciutto, tartufo (truffle) salami, finocchietto (fennel) salami, chorizo
brie and tomato jam
manchego and membrillo
gorgonzola dulce, candied walnuts, fresh figs, and honey
castelvetrano olives
assorted crackers and sliced baguette
ginger lemon cookies

the spread

and a faboo sunset from the balcony to kick it all off!

Did I mention that I know nothing about cheeses? Because I don’t. I don’t eat cheese unless it is part of a recipe, but it was fun harassing the cheese experts around town to help me select and plan my menu. Now sushi is another story altogether. I know a little something about sushi. I know that I love that sushi in my belly… We had leftover crab from Thanksgiving – or rather, I saved a crab leg from our Thanksgiving dinner to make this sushi roll I had while I was on the road, from a grocery store, in middle-of-nowhere Colorado. Risky, I know, but it was awesome for grocery store sushi and the little lady preparing it was a total darling. Besides, I am drawn to foods with geologic names.

sushi rice (raw), mayonnaise, wasabi, maguro (sashimi-grade tuna), king crab, avocado, cucumber, masago (flying fish roe), nori, and sriracha

peel the crab, chop the tuna

mix the spicy tuna (tuna, mayonnaise, and sriracha)

mix the crab salad (cooked crab meat and mayonnaise)

A lot of things that are obvious to me may not be obvious for people who don’t eat sushi, don’t prepare sushi, or don’t know how to cook. So let’s be clear: only use sashimi-grade tuna from a reputable and trusted source. Why sashimi-grade as opposed to random slab of raw tuna? Because sashimi-grade has been inspected and also frozen to a temperature low-enough to kill any parasites. If this makes you squeamish and uncomfortable, don’t make this roll. Also, the crab is never raw. We use cooked crab. In fact, I don’t know where I can source uncooked king crab legs. If your search fails to come up with crab meat, then you can always use surimi or fake crab or krab or as we pronounce it in the House of Butter, kay-rab.

mix the wasabi mayonniase

then mix the sriracha mayonnaise

greenish and orangish

long and thin slices for making maki

Mise en place is essential when making sushi. So be sure to do your prep ahead of time. Make the sushi rice. Make your spicy tuna salad and your crab salad. Mix your wasabi mayonnaise and your sriracha mayonnaise. Slice your avocado and cucumber. Now you are ready, Freddy.

spread rice on 3/5 of the nori

layer the cucumber, avocado, and crab salad on the flip side

wrap in plastic and press into a round roll

When working with sticky sushi rice, it helps to have wet hands. Keep a bowl of water nearby and just wet your hands before handling the rice. It will result in reduced amounts of swearing, I promise. Plastic wrap is super handy when making inside-out rolls (versus regular maki with the rice on the inside of the seaweed sheet). And when you slice the roll, wet the knife too. We just want to avoid stickage, because that makes everything more difficult – and it is not my intention to make your life difficult.

top with spicy tuna

squeeze some sriracha mayonnaise, then wasabi mayonnaise on top

After placing spicy tuna on each individual cut on the first roll, I decided to put the spicy tuna on the uncut second roll. That was much easier and faster. What you do is spread the spicy tuna on the uncut roll, lay the plastic wrap over the roll and tuck it in snugly around the edges. Give it a squeeze with the bamboo mat (see how it’s done here), then slice the roll through the plastic. Don’t be tentative, don’t saw at it, just use a really sharp knife, dipped in water (to wet the blade) and make a clean and decisive slice through the middle of the roll. Repeat until you have eight equal pieces. Then the plastic just comes right off in one (albeit shredded) piece. Top it off with some masago or tobiko (flying fish roe), then the sriracha and wasabi mayonnaises. I find it easiest to do using squeeze bottles, but if you don’t want to get fancy, you can just drop little dabs on each piece. Finally, a sprinkle of black sesame seeds for effect and a nice nutty accent.

a volcano of amazeballs in one bite

Volcano Roll Sushi
[print recipe]

4 cups cooked sushi rice (see below)
2 cups spicy tuna
1 cup crab salad
1 cup mayonnaise
2-4 tbsps wasabi powder
1-2 tbsps sriracha to taste
1 avocado, pitted, peeled, and sliced into 12 pieces
2 cups cucumber, julienned
4 sheets nori (roasted seaweed)
1/4 cup masago or tobiko (flying fish roe)
black sesame seeds

sushi rice
2 cups sushi rice (uncooked)
2 cups water
3 tbsps rice vinegar
1 tsp salt
2 tbsps sugar

Rice: I use a rice cooker. Combine the water and rice and cook per the instructions on your rice cooker. If you don’t have a rice cooker, you can try these instructions (I’ve not done them myself): Wash, drain, and soak the rice in water for at least 30 minutes, then drain. Combine the rice and measured water in a saucepan and cover. Place the pan over moderately high heat. When the water boils, reduce the heat and cook for about 10 minutes. Turn off the heat and allow the rice to steam undisturbed for at least 10 minutes (don’t remove the lid or you’ll ruin it).

Dressing: Combine the vinegar, salt, and sugar in a bowl and stir until salt and sugar are dissolved.

Sushi Rice: Wet a mixing bowl large enough for the rice. Wipe off excess water. Wet the tub a second time with vinegared water (1 cup water + 2-3 tablespoons vinegar). Wipe off any excess. Heap the cooked rice in center. Allow rice to cool in the tub for 10 minutes. Pour the dressing over the rice and mix the dressing evenly with a large spoon or rice paddle. While mixing, fan the rice to cool it. The rice is ready to use when it reaches body temperature.

spicy tuna
1 lb. maguro (sashimi-grade tuna), coarsely chopped (yields about 2 cups)
1/4 cup mayonnaise (to taste)
sriracha sauce (to taste)

Mix a tablespoon of mayonnaise at a time into the tuna until it reaches the consistency you prefer. Mix in a little sriracha at a time until you get the desired spiciness.

crab salad
1 cup crab meat (cooked) or surimi (aka krab), shredded by hand (nothing fancy)
1-2 tbsps mayonnaise (to taste)

Mix a tablespoon of mayonnaise at a time into the crab meat until you get the desired consistency.

Volcano roll: Divide the cup of mayonnaise into two half-cup quantities in separate bowls. Mix a teaspoon of water into the wasabi powder and stir until the water is absorbed. Continue adding a little bit of water and stirring the wasabi until you achieve a nice paste (you can make it pretty dry or more wet as you like – the less dry it is, the more easily it will mix into the mayonnaise). Add a teaspoon of wasabi paste to a half cup of mayonnaise and stir until combined. Press out any lumps. Add more wasabi until the mayonnaise is spicy enough to your liking. Now add sriracha by little squirts to the remaining half cup of mayonnaise and stir until uniform. Taste for spiciness and adjust accordingly. If you overdo it on either of the mayonnaises, just add more mayonnaise to cut the heat. Place each mayonnaise in a squeeze bottle.

On a sheet of plastic wrap, set down one sheet of nori. With wet hands, grab a handful of sushi rice and evenly spread across the top 3/5 of the nori sheet, pressing the rice down to ensure it sticks to the seaweed. Flip the nori over so that the rice faces down onto the plastic wrap. At the non-rice end of the nori, lay out a dozen cucumber strips parallel to the edge of nori with an inch of margin. Layer 2-3 avocado slices on the cucumber, then spread a quarter of the crab salad over the avocado. While it is tempting, don’t overfill the roll. Roll the fillings up from the non-rice end of the nori (like a carpet) and continue to roll tightly, but not too tightly until the rice encompasses the entire outer part of the roll. Use the plastic wrap to help maintain shape without letting the roll stick to you. Use a bamboo mat to firm up the shape (round – we’re shooting for round) and compact the roll. Remove the bamboo mat and the plastic wrap from the roll.

At this point you can either pile spicy tuna on top of the roll and lay the plastic wrap over it and around the roll for ease of cutting (this is faster, me thinks) or cut the roll without any tuna on it and put the tuna on the individual cut pieces. If you choose the first method, use a really sharp knife, dip it in water, and slice the roll in half through the plastic. Cut the two remaining pieces in halves and repeat again until you have 8 pieces. A sharp knife is important or else you’ll just squash all of your hard work. When the roll is cut, peel the plastic off – it should come off in one shredded piece, but nothing should be left on the roll. If you choose the second method (no tuna on top) dip a very sharp knife in water and cut the roll in half. Repeat until you have 8 pieces. Arrange your non-tuna pieces on a plate and carefully spoon spicy tuna onto each piece.

Top the tuna with masago or tobiko, then squeeze some sriracha mayonnaise over the roll, followed by a squeeze of wasabi mayonnaise. Sprinkle with black sesame seeds. Serve with wasabi, gari (pickled ginger), and soy sauce. This makes at least 4 cut rolls.

22 nibbles at “the intersection of sushi and geology”

So beautiful! If you get tired of photography, you could be a sushi chef or party planner. But I hope you don’t ever get tired of photography!

That. Looks. So. Good. You are amazing.

I bet your parties are so well-attended! My husband and I have noted that our occasional pulled-pork party is the only one to which people rsvp, almost all say yes, and arrive on time. If only I made a spread like yours, I’d always have such well-behaved friends :) Looks fabulous.

This looks so good, I would have to say it is the prettiest picture I have seen to date on foodgawker. The color and composition is on the money. This is on my too do list, make volcano rolls from use real butter.

You got me with the sriracha mayo. I love spicy foods and these look simply amazing! I love your first pic too! Your blog is always awesome great recipes and stunning photos!

we make spicy tuna with canned tuna, it’s not quite the same as fresh, sushi-grade fish, but it sure makes impromptu sushi night easier!

An exceptional looking feast. I am happy your parents decided to visit for a late Thanksgiving type celebration. Hope they decided Colorado is pretty awesome even in the cold months!

This looks amazing…I have been wanting to make the plunge and finally make sushi…this might just do it for me. Thank you!!

I have never seen more beautiful sushi. Truly. I had some lackluster sushi tonight but it did not satisfy my craving. Can you open a spot in Nederland and I’ll be your regular customer? : )

Oh yummm! I wish I never read this cuz now I’m starving! Looks absolutely gorgeous!

Jen, I don’t even eat fish and I think this is an incredible stunner! Your attention to details and patience with making beautiful food is always inspiring to me. I tend to muscle my way through things, especially the more complicated things. I can learn a thing or two (or 100) from you.

Your sushi looks great! It looks so professional :D

Kristin – ha! I think going into food professionally would be a great way for me to hate it )

Twila – :) I’m sure your parties are great just because you are there!

Lisa – you’re very sweet, thanks.

Jacyln – thanks! You can make it as spicy as you like too.

ducksandbooks – wow, I haven’t eaten canned tuna in years!

Kathy – I think they had a good time :) You know, it takes patience and time to convince them it’s worth sticking around Colorado a little longer )

Marisa – oh that would be hilarious, opening a resto in Ned is the last thing I want to do )

Dana – hey, we each have our own way. My way isn’t always best :) I think it’s most important that you find what your strengths are and run with them xo

i love this recipe. as much that i’m gonna make it for for my japanese food blog, yummy yummy.

[…] day! If you want to play around with making sushi yourself, check out the website Use Real Butter (link, link, link), she has great instructions and beautiful inspiring […]

[…] Recipe: Volcano Sushi Roll Recipe […]

I love this recipe! Curious, what kind of mayonaise do you use? A specific brand? Because I’ve tried Kewpie mayo and the taste just wasn’t right. Thanks!

Kristine – I use Kraft or Hellman’s or Best Foods. Sometimes I use organic mayonnaise from Whole Foods, but I don’t think it tastes as good. Homemade would probably be best, but I haven’t tried it.

I hope to get this emailed.

This is one of the best sushi roll recipes I have ever seen. I love sushi and I love to know and try different types of sushi. I was wondering to make volcano roll at home with the help of my sushi tools. I am definitely gonna try this. I hope it will taste good and kids will like it. Thanks for sharing such an amazing sushi recipe.

25 Delicious Ways to Use Up Leftover Hard-Boiled Eggs

Hard-cooked (or hard-boiled) eggs are a convenient and affordable source of protein. Whether they're leftover from Easter or you simply made a big batch, having them on hand means you have the components of a satisfying breakfast, lunch, dinner, or snack anytime you need it.

To cook a batch of hard-boiled eggs, place one dozen eggs in a saucepan covered with cold water. Slowly bring the water to a boil, then cover the saucepan and remove from heat. Let the eggs sit for 12 minutes, then carefully transfer to a colander and rinse with cold water to stop the cooking process and make it easier to peel them. From here, serve the eggs as you like or store them in an airtight container for up to one week.

Of course, you can turn pre-cooked hard-boiled eggs, like the Instant Pot Hard-Boiled Eggs pictured here, into spicy Deviled Eggs or slice and serve over salad. For an indulgent, Southern-inspired breakfast, make a creamy breakfast toast known as Eggs Goldenrod. Separate the egg whites from the yolks and mince the yolks. Then fold chopped whites into a creamy béchamel sauce and spoon over toast, then garnish with yolks. It's a hearty and handsome starter to your day.

A dish that's really dressed to impressed is our Egg-and-Caviar Dip. Hard-boiled eggs are folded together with crème fraîche, minced fresh chives, and Dijon mustard. Top with stunning trout roe and serve as the most stunning appetizer.

One of the most classic recipes that uses hard-boiled eggs is Nicoise Salad, which pairs hard-boiled eggs with olives, haricot verts, roasted plum tomatoes, oil-packed tuna, and crunchy Bibb lettuce. Our recipe is packed with protein, plus nutrient-rich vegetables, so it's a meal that's sure to satisfy.

Get cracking and try our favorite recipes that use up leftover hard-boiled eggs.

Last Minute Thanksgiving Recipe Ideas

By now I’m sure most of you have your Thanksgiving dinner plans solidified. But just in case any of you need last minute ideas check out the following recipes.

For your leftovers:
Curry Goose Pot Pie


I would love to take photos just one time that make everyones mouth water. These are all wonderful Happy Thanksgiving your so talented!

A wonderful collection of recipes!

Thank you for such brilliant ideas! :) Love your blog!

What a nice roundup of great seasonal recipes. I have long had those glazed figs with prosciutto flagged to make. Must do that soon. Thanks!

Great ideas – I am especially loving the Merlot Cranberry Sauce. Happy Thanksgiving :)

What a scrumptious round-up! Your cheesecake sounds incredible!

i’ve only started looking into recipes for the holiday. i don’t celebrate thanksgiving, no turkey will be gracing my table but it will be a lovely occasion nonetheless.

btw, i have been enjoying your photography tips, taking pix during the autumn & winter months is so depressing sometimes!

We do not celebrate the Thanksgiving in UK, but these dishes are very inspiring for a special Sunday lunch.

those recipes look delicious!

mmmmmm you are like a pumpkin wizard. i want to try all of them!

A delicious list of round up!

These last minute Thanksgiving recipes are very handy for me right now we just moved to a new place and I haven’t even had a chance to plan anything for Thanksgiving. I purchased cornish game hens which is what I have as a preliminary plan for this week’s celebration. :) Will be browsing through your ideas as well.

I’m still drooling over those brussel sprouts!! :) Fantastic round up and that 1st photo looks like a postcard, it’s so beautiful. Hope you have a lovely holiday.

Oh my goodness Angie! What an INCREDIBLE assortment to choose from for perfect Thanksgiving recipes! Well done, KUDOS! I hope that you have a wonderful Thanksgiving!

hahaha love handle mashed potatoes. Some of these recipes sound great just as a light supper (the figs with prosciutto) or as a side to some other random dish (the brussels sprouts) I’ll definitely be checking them out!

I would enjoy any of these dishes this time of year, fantastic recipes-)

Great recipe ideas for Thanksgiving (or anytime), Nancy, but I’m really lingering for all your beautiful images. Have always loved your photography but especially enjoying the recent backdrops and styling.

25 Easy Thanksgiving Appetizers Guests Will Love

These will keep the edge off their hanger while the turkey cooks.

If you're spending all day cooking a massive Thanksgiving feast (you know, with all those Thanksgiving side dishes and Thanksgiving desserts), then the last thing you want is family members wandering into the kitchen looking for things to munch on or trying to make lunch. And if you're planning to entertain for a few hours while the turkey finishes roasting and then rests, you'll also want to make sure guests don't collapse from hunger while waiting for the big feast.

Enter the Thanksgiving appetizer. Making a couple of smart, simple, help-yourself-style snacks is the perfect way to let guests graze, help everyone keep their hunger at bay, and (maybe most importantly) keeping kids and extended fam from heading into the kitchen to poke through the fridge while you're trying to make sure the mashed potato recipe is perfect and the turkey doesn't burn.

Here, we have two dozen of our favorite easy-but-impressive Thanksgiving appetizers for a variety of situations. If you're serving a late dinner or hosting early guests (or both!), then choose from some of our stylish, heartier fare like a simple fondue, an herbed cheese ball, biscuit sandwiches, or focaccia. You may want to whip up some Thanksgiving cocktails to go with them.

If you're just helping family stay out of the kitchen, make a quick dip and put out some cut-up veggies and crackers, or take a few moments to arrange some crostini or mozzarella skewers. Whichever you decide, don't forget to put out a couple bowls of mixed nuts, some crackers, and a few chips. It's a low-lift way to make folks feel welcome.