Sushi Pizza
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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.
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Ingredients
crispy rice
- 12 ounces white rice cooked short grain
- 3 tablespoons neutral oil
spicy salmon
- 8 ounces salmon finely diced, high quality
- 2 tablespoons mayonnaise American-style mayonnaise is fine, Kewpie
- 1 tablespoon Furikake Seasoning
- 2 teaspoons sriracha
- 1 1/4 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 green onion thinly sliced
assembly
- 1 avocado very thinly sliced
- 2 tablespoons Furikake Seasoning
- 2 tablespoons mayonnaise Kewpie brand
- 2 tablespoons Seaweed flakes OR more furikke seasoning, toasted and salted
- 1 green onion thinly sliced on a bias
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 Information
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Calories
687kcal
(34%)
Carbohydrates
74g
(25%)
Protein
19g
(38%)
Fat
34g
(52%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.1g
(5%)
Cholesterol
37mg
(12%)
Sodium
406mg
(17%)
Potassium
674mg
(14%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
198IU
(4%)
Vitamin C
8mg
(9%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 406mg | 17% |
| Potassium | 674mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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