Turn Thanksgiving Leftovers Into Sushi

Trisha Sprouse Walker for Leaf Group

Thanksgiving has come and gone. The crowd went home, but far too many of the leftovers stayed. If you just can't face another turkey sandwich, try leftovers sushi.

Julienne the leftovers. We used turkey, carrots, and green beans but any combination you like will work.

Lightly oil both sides of the Sushezi. Line both sides of the Sushezi with about 1/2 cup rice or a rice/mashed potato mixture. Make sure the rice does not cover the threads at the end of the Sushezi.

Trisha Sprouse Walker for Leaf Group

Press the plunger rod into the center of each side, creating grooves. Place your leftovers in the groove at the center of each side of the Sushezi.

Trisha Sprouse Walker for Leaf Group

Return the plunger to the threaded end and close the device. Gently clip the latches closed, and then twist the cap in place, making sure it's locked. Turn the plunger rod about five turns, compressing the rice.

Trisha Sprouse Walker for Leaf Group

Place a sheet of nori in position. Remove the end cap, and then press the plunger to push the roll onto the nori.

Trisha Sprouse Walker for Leaf Group

Roll the nori, dampening the end of the sheet to seal it in place.

Trisha Sprouse Walker for Leaf Group

Let the roll rest for about 15 minutes before slicing.

Trisha Sprouse Walker for Leaf Group

Dip in cranberries or gravy or whatever your heart desires!

Trisha Sprouse Walker for Leaf Group