Description
This stunning Sushi Pizza combines the delicate flavors of traditional Japanese sushi with the beloved format of pizza. The crispy seasoned rice “crust” is topped with fresh sushi-grade salmon, creamy avocado, crunchy cucumber, and a duo of irresistible sauces. Perfect for entertaining guests or introducing skeptical family members to the joys of sushi in a familiar, approachable format!
Ingredients
Scale
- 2 cups sushi rice, cooked and slightly cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons neutral oil (vegetable or canola)
- 8 ounces sushi-grade salmon or tuna, thinly sliced
- ½ avocado, thinly sliced
- 2 tablespoons spicy mayo (mix 2 parts mayo with 1 part Sriracha)
- 1 tablespoon unagi sauce (or teriyaki sauce)
- 1 sheet nori, cut into thin strips or crumbled
- 1 small cucumber, julienned
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Pickled ginger and wasabi, for serving
Instructions
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Gently fold this vinegar mixture into your warm sushi rice—don’t mash, just coat the grains evenly.
- Heat a nonstick skillet over medium heat and swirl in the neutral oil.
- Scoop about ¾ cup of seasoned rice and press it firmly into a 5–6-inch circle in the skillet, similar to forming a burger patty.
- Cook 4–5 minutes per side, until golden-brown and crisp around the edges. Use a spatula to carefully flip—this crust is delicate!
- Transfer crust to a cutting board and let it rest for a minute.
- Spread a thin ribbon of spicy mayo over the warm rice crust.
- Neatly fan your salmon (or tuna) slices atop the mayo, covering the entire surface.
- Tuck avocado slices around the fish, creating a complementary layer.
- Drizzle unagi sauce in a zigzag pattern across the top.
- Sprinkle on the nori strips, julienned cucumber, green onions, and sesame seeds.
- Using a sharp knife dipped in water (to prevent sticking), slice your sushi pizza into 6–8 wedges.
- Serve immediately with pickled ginger and wasabi on the side.
Notes
- For best results, use short-grain Japanese rice specifically labeled as “sushi rice.”
- If raw fish makes you nervous, try using smoked salmon or fully cooked seafood options.
- This recipe makes one 6-inch sushi pizza. Double the ingredients for a larger gathering.
- The rice crust can be made a few hours ahead and kept at room temperature, but assemble with toppings just before serving.
- For a beautiful presentation, arrange your toppings in sections or patterns rather than mixing everything together.
- Wet your knife between each cut for clean slices that don’t stick.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Fusion, Japanese-American
Nutrition
- Serving Size: 2 slices
- Calories: 285
- Sugar: 3g
- Sodium: 465mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 18mg
Keywords: Sushi Pizza, Fusion Sushi, Japanese Fusion, Rice Crust Pizza, Salmon Sushi Pizza