Description
Sushi Pizza is a creative fusion dish that combines the crispy texture of fried sushi rice rounds with fresh, sashimi-grade fish and vibrant toppings like avocado, cucumber, and spicy mayo. This recipe offers a delightful blend of Japanese flavors with a fun, pizza-inspired presentation, perfect for serving as an appetizer or a light meal.
Ingredients
Scale
Sushi Rice Base
- 2 cups sushi rice, cooked and cooled
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil (for frying)
Toppings
- 4 oz sashimi-grade salmon or tuna, thinly sliced
- 1 avocado, sliced
- 1/4 cup cucumber, thinly sliced
- 2 tbsp spicy mayo (mayonnaise mixed with sriracha)
- 2 tbsp unagi sauce (optional)
- 1 sheet nori, cut into thin strips
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Sushi Rice: Mix rice vinegar, sugar, and salt into the cooked sushi rice and let it cool to absorb the flavors fully.
- Heat Oil: Heat vegetable oil in a non-stick skillet over medium heat, preparing it for frying the rice bases.
- Form Rice Bases: Shape the sushi rice into 4 small round pizza bases approximately 5-6 inches in diameter, pressing firmly to hold their shape.
- Fry Rice Bases: Fry the rice bases in the hot oil for 3-4 minutes on each side or until they are golden and crispy. Drain on paper towels to remove excess oil.
- Add Toppings: Arrange slices of sashimi-grade fish, avocado, and cucumber evenly on each crispy sushi rice base.
- Drizzle Sauces: Generously drizzle spicy mayo and unagi sauce over the topped rice pizzas for a burst of flavor.
- Garnish: Sprinkle nori strips, sesame seeds, and sliced green onions on top to add texture and color.
- Serve: Serve the sushi pizzas immediately to enjoy the contrast of crispy rice with fresh toppings.
Notes
- Use sashimi-grade fish to ensure the seafood is safe to eat raw and of the highest quality.
- Adjust the spice level by altering the amount of sriracha in the spicy mayo according to your preference.
- You can substitute unagi sauce with soy sauce or omit it if unavailable.
- Fry the rice bases until thoroughly crispy to prevent sogginess from the toppings.
- Serve immediately after assembling to maintain the crisp texture of the rice bases.
