Description
Sushi Pizza is a creative fusion dish combining the flavors of traditional sushi with the fun form of a pizza. This recipe features crispy fried sushi rice bases topped with fresh sashimi-grade fish, creamy avocado, crisp cucumber, and drizzled with spicy mayo and unagi sauce for a flavorful and visually appealing appetizer or 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: In a bowl, mix the rice vinegar, sugar, and salt into the cooked sushi rice evenly and allow it to cool completely to achieve the proper texture and flavor balance.
- Heat oil: Pour vegetable oil into a non-stick skillet and heat it over medium heat, preparing it for frying the rice bases.
- Form rice bases: Shape the cooled sushi rice into four small round pizza bases approximately 5-6 inches in diameter, pressing firmly so they hold together well during frying.
- Fry rice bases: Fry each rice base in the heated oil for 3-4 minutes on each side until they become golden and crispy. Then, transfer them to paper towels to drain excess oil.
- Add toppings: Arrange thin slices of sashimi-grade salmon or tuna on top of each crispy rice base, followed by slices of avocado and thinly sliced cucumber.
- Drizzle sauces: Generously drizzle spicy mayo (a mixture of mayonnaise and sriracha) and unagi sauce over the assembled ingredients on the rice bases for added flavor complexity.
- Garnish: Sprinkle the sushi pizzas with thin strips of nori, sesame seeds, and thinly sliced green onions to enhance texture and visual appeal.
- Serve immediately: Enjoy the sushi pizzas fresh and warm for the best texture contrast between the crispy base and soft toppings.
Notes
- Use sashimi-grade fish to ensure freshness and safety when eating raw seafood.
- If you do not have unagi sauce, a mix of soy sauce and a little honey or mirin can be a substitute.
- The rice bases must be pressed firmly to prevent them from falling apart during frying.
- Serve immediately after assembling to maintain crispiness of the rice bases.
- Spicy mayo can be adjusted based on heat preference by varying the amount of sriracha.
