Sushi Pizza

 

Craving something creative and delicious? A sushi pizza is the perfect mashup of two beloved classics, combining the crispy joy of a pizza crust with the fresh flavours of a sushi roll.¹ This recipe features a crunchy base topped with seasoned sushi rice, fresh salmon, creamy avocado, and a spicy, tangy drizzle. It's a fun and impressive dish that's surprisingly simple to make.

Ingredients

For the Pizza Base

• 1 pre-made pizza crust (or you can use a large, flatbread)
• 2 tablespoons sesame oil

For the Sushi Rice

• 2 cups cooked sushi rice, cooled
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For the Toppings

• 1/2 lb sushi-grade salmon, thinly sliced
• 1 ripe avocado, thinly sliced
• 1/2 cucumber, julienned
• 1/4 cup tobiko (flying fish roe)
• 2 scallions, thinly sliced (for garnish)
• 1 sheet of nori, cut into thin strips (optional)

For the Sauce

• 1/4 cup Kewpie mayonnaise
• 1 tablespoon sriracha (add more for extra spice)
• 1 teaspoon soy sauce

Instructions

1. Prepare the Pizza Base: Preheat your oven according to the pizza crust instructions. Brush the entire surface of the crust with sesame oil. Bake for about 5-7 minutes, or until golden and crispy. This step is crucial for getting a crunchy base that won't get soggy. Once baked, let it cool completely on a wire rack.
2. Season the Sushi Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt have dissolved. Gently fold this mixture into the cooled sushi rice, being careful not to mash the grains. The rice should be slightly sticky and glossy.
3. Assemble the "Pizza": Spread the seasoned sushi rice evenly over the cooled pizza crust, leaving a small border around the edges.
4. Add the Toppings: Arrange the thinly sliced salmon, avocado, and cucumber artfully over the layer of sushi rice. Sprinkle the tobiko over everything for a pop of colour and texture.
5. Make the Sauce: In a small bowl, mix together the Kewpie mayonnaise, sriracha, and soy sauce until smooth.
6. Finish and Serve: Drizzle the sauce generously over the top of the sushi pizza. Garnish with sliced scallions and strips of nori, if using. Serve immediately and enjoy!

Tips for Success

• Use Sushi-Grade Fish: This is non-negotiable. Only use fish that is labeled "sushi-grade" or "sashimi-grade" and purchased from a reputable fishmonger. Consuming raw fish that isn't properly handled can be a health risk.²
  
  
• Don't Overcook the Crust: You want a light, crispy base, not a hard cracker. The initial bake is just to get a good foundation.
• Cool the Base and Rice: Make sure both the pizza crust and the sushi rice are completely cooled before assembling. This prevents the delicate toppings from wilting or warming up.
• Get Creative with Toppings: This recipe is a fantastic canvas for other ingredients. Try adding mango for sweetness, tempura flakes for crunch, or a different type of fish like tuna or yellowtail.
• Cut with a Sharp Knife: Use a very sharp, clean knife to slice the sushi pizza into wedges. This will give you clean cuts and keep the toppings intact. You may want to dip the knife in water between slices.