Sushi Pizza

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Our sushi pizza is the perfect handheld appetizer or dinner with a crunchy fried rice crust topped with creamy avocado, spicy salmon, and furikake seasoning.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, dinner, lunch, Main Course

Cuisine: japanese-canadian

Servings:

Calories: 687kcal

Author: Teri & Jenny

Ingredients

crispy rice

12 ounces cooked short grain white rice
3 tablespoons neutral oil

spicy salmon

8 ounces finely diced high quality salmon
2 tablespoons kewpie mayonaise (American-style mayonnaise is fine)
1 tablespoon furikake seasoning
2 teaspoons sriracha
1 1/4 teaspoons soy sauce
1 teaspoon sesame oil
2 thinly sliced green onion

assembly

1 very thinly sliced avocado
2 tablespoons furikake seasoning
2 tablespoons kewpie mayonnaise
2 tablespoons toasted and salted seaweed flakes (OR more furikke seasoning)
1 green onion thinly sliced on a bias

US Customary - Metric

Instructions

crispy rice

Place a large pan over medium-low heat and add 2 tablespoons oil. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned).
Lift crispy rice disc with a spatula, carefully add remaining oil to pan and flip disc. Continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan).

spicy salmon

Place all ingredients into a mixing bowl.
Gently fold together until fully and evenly combined.

assembly

Fan half of the avocado on each side of the toasted rice disc.
Sprinkle the furikake seasoning over the avocado.
Spread an even layer of the salmon mixture over the avocado.
Drizzle the mayo over the salmon mixture.
Top the pizza with furikake seasoning and/or toasted seaweed flakes and a sprinkle of green onion
Cut into wedges and serve.

Notes

Tips and Tricks for the BEST Sushi Pizza

When spreading the rice out on the hot pan, make sure to spread it over the entire pan in an even layer. This helps reduce the amount of oil that splatters and ensures everything cooks evenly.

This recipe tends to produce a lot of oil splatter when the rice hits the hot oil. To be safe, we recommend using an oil splatter guard.

You can use freshly cooked rice, but day-old cold rice tends to work best as it holds its shape a little better for a crispy, crusted layer.

Since you're eating raw fish here, it's super important to use the freshest seafood you can. "Sushi-grade" fish has been handled in a way that's safe to eat without cooking and is the safest bet when cooking sushi at home.

For the best presentation, make sure your knife is as sharp as can be before cutting into the sushi pizza. A sharp knife will give you clean-cut lines, while a dull knife is more likely to smush the edges of the pizza.

Nutrition