Leftover sushi transforms into a warm, savory fried rice that tastes nothing like its source, which is the point. A few pieces stretch across two plates with nothing but pantry staples and heat.

Serves 2. 15 minutes, 12 at the stove.

About 490 calories a serving, 7 g protein, 80 g carbohydrate, 15 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need a few pieces sushi, 1 cup cooked rice, 2 tablespoons oil, 2 cloves garlic, 1/4 medium onion, to taste salt, to taste pepper, 1 inch piece fresh ginger.

1. Pull the sushi apart with your fingers to separate the rice from the nori, fish, and vegetables, working over a bowl. You want to end up with loose sushi rice, shreds of nori, and any fillings tumbled together. Set aside.
2. Heat 2 tablespoons oil in a large skillet or wok over high heat. Mince 2 cloves garlic and 1 inch fresh ginger and dice 1/4 medium onion. Add them to the hot oil and cook for one minute, stirring, until fragrant.
3. Add the sushi rice to the pan and stir and break it up as it heats, about two minutes, until the grains are warm and have begun to separate. The rice should start to move freely.2 min
4. Fold in the nori, fish, and vegetables from the sushi along with a pinch of salt and pepper. Toss everything together for one minute until heated through, then taste and adjust salt and pepper.1 min

Note Swap in sesame oil for half the cooking oil if you have it. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with a side of pickled ginger and soy sauce on the side, or with steamed greens or a quick cucumber salad to stretch it.

Tonight's bowl starts with that half roll of sushi, which you'll break apart and scatter over warm rice with a soft egg on top. The nori and seasoned rice are already doing the work, so you just need to add heat and a little greenery to make it a meal.

Serves 2. 25 minutes, 10 at the stove.

About 530 calories a serving, 14 g protein, 90 g carbohydrate, 12 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 1 sushi half roll, 1 cup rice, 1.5 cups water, 1/4 teaspoon salt, 2 eggs, 1 tablespoon oil, 2 cups baby spinach or bok choy.

1. Bring 1.5 cups water to a boil with 1/4 teaspoon salt. Add 1 cup rice, stir once, and return to a boil. Reduce the heat to low, cover, and cook for 15 minutes until the water is absorbed.15 min
2. While the rice cooks, tear your half roll of sushi into bite-sized pieces and set aside. Heat 1 tablespoon oil in a small skillet over medium heat and wilt 2 cups baby spinach or bok choy, stirring often, until soft and any liquid has evaporated, about 3 minutes. Season with salt and pepper, then transfer to a plate.3 min
3. Crack 2 eggs into the same skillet and fry over medium-low heat until the whites are set but the yolks still run, about 4 minutes.4 min
4. Divide the rice between two bowls. Top each with half the cooked greens, half the sushi pieces, and one fried egg. Drizzle any oil from the skillet over the top and season with salt and pepper.

Note Swap the greens for any raw or cooked vegetable you have. Leftover rice keeps in the fridge for three days and reheats in the microwave; the sushi will soften but the bowl is still good the next day. Serve with soy sauce for dipping.

Leftover sushi becomes fried rice on a busy night. Three pieces of sushi are enough when combined with rice and eggs to stretch into a full dinner. This comes together in one hot pan.

Serves 2. 15 minutes, 12 at the stove.

About 890 calories a serving, 19 g protein, 155 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 sushi pieces, 1.5 cups cooked rice, 2 eggs, 2 tablespoons oil, 1 clove minced garlic, pinch salt, to taste pepper.

1. Unwrap the three pieces of sushi and pull the rice from the nori and fillings, breaking it into grains as much as possible. Separate the nori and any filling pieces and set aside.2 min
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, crack 2 eggs into the pan and scramble them until just set, then push to the side.2 min
3. Add 1 minced garlic clove to the cleared side of the pan and cook for 30 seconds until fragrant. Add the 1.5 cups cooked rice, breaking up clumps with a wooden spoon, and stir everything together.3 min
4. Cook the rice, stirring often, until it begins to brown and crisp at the edges, about 3 minutes. Add the separated sushi rice and nori pieces, season with a pinch of salt and pepper to taste, and toss until heated through.3 min

Note Substitute with any leftover cooked rice and leftover fish or vegetables stirred in. Keeps covered in the fridge for two days, best eaten within one. Serve with soy sauce at the table and a small side of pickled ginger if you have it.