Description
A delightful fusion of sushi and pizza, featuring a crispy rice crust topped with fresh vegetables and sushi-grade fish.
Ingredients
Scale
- 2 cups cooked sushi rice, cooled
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 8 oz sushi-grade salmon or cooked salmon, diced
- 1/2 avocado, diced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 1 sheet nori, cut into small strips
- 1/2 cup shredded or thinly sliced cucumber
- Spicy mayo for drizzling
- Sriracha for drizzling
- 1–2 tbsp soy sauce for drizzling
- 1 tbsp eel sauce (optional)
Instructions
- Prepare the rice: In a mixing bowl, combine the cooled sushi rice with rice vinegar, sesame oil, cornstarch, and salt. Mix until everything is evenly combined.
- Form the crust: Line a baking sheet or plate with parchment paper and press the rice mixture into a compact round, about 1/2-inch thick.
- Chill: Refrigerate the rice crust for at least 20–30 minutes.
- Make the spicy mayo: In a small bowl, blend mayonnaise, sriracha, sesame oil, and rice vinegar. Adjust sriracha per preferences.
- Crisp the rice: Heat vegetable oil in a nonstick skillet over medium heat and carefully fry the chilled rice crust for 4–6 minutes per side.
- Build the sushi pizza: Transfer the crispy crust to a plate, generously spread the spicy mayo, and arrange the toppings artfully.
- Serve: Slice into wedges like pizza and enjoy immediately.
Notes
Feel free to customize the toppings; you can use cooked shrimp or tofu instead of salmon.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: sushi, pizza, fusion, crispy sushi pizza, seafood, healthy meal