Description
Sushi pizza is a vibrant fusion dish combining the fresh flavors of sushi with a crispy, golden rice crust base. Featuring sushi-grade fish, creamy avocado, crunchy tempura flakes, and tangy sauces layered atop a crunch-perfect rice pizza, this recipe is both visually stunning and delicious. Perfect for impressing guests or enjoying a creative twist on sushi at home.
Ingredients
Units
Scale
Rice Crust
- 1 1/2 cups short-grain sushi rice, cooked and cooled
- 2 tablespoons rice vinegar, seasoned
- 1 tablespoon oil (vegetable or sesame) for cooking
Toppings
- 4 oz sushi-grade fish (salmon, tuna, or yellowtail), thinly sliced
- 1 ripe avocado, diced or sliced
- 1/2 cup tempura flakes
- 4 nori sheets (optional)
- 1/2 cucumber, thinly sliced
- 2 tablespoons mayonnaise-based sauce (spicy mayo or wasabi mayo)
- 1 tablespoon pickled ginger
- 1 tablespoon toasted sesame seeds
To Serve
- Soy sauce or tamari for dipping or drizzling
- Optional garnishes: thinly sliced green onions, microgreens, edible flowers, tobiko
Instructions
- Prepare the Sushi Rice Crust: Cook short-grain sushi rice until tender, then gently mix with seasoned rice vinegar. Press the rice evenly into a round, oiled non-stick skillet to form a compact layer about ½ inch thick. Cook over medium heat without stirring until the bottom crisps and turns golden brown, creating the pizza crust base.
- Flip and Crisp the Other Side: Carefully flip the rice patty using a spatula or plate method to crisp the other side for 2-3 minutes. This ensures the crust is crunchy all around while remaining tender inside.
- Prepare Fresh Toppings: Thinly slice your sushi-grade fish, dice the avocado, and slice the cucumber thinly. Set aside tempura flakes, pickled ginger, and sauces ready for drizzling.
- Assemble the Sushi Pizza: Place the crispy rice crust on a serving plate. Layer cucumber slices or nori sheets first if using, then evenly arrange the fresh fish pieces over the crust. Add avocado slices next, sprinkle with tempura flakes for crunch, and drizzle mayonnaise-based sauce on top. Finish with toasted sesame seeds and small amounts of pickled ginger.
- Serve Immediately: Serve the sushi pizza fresh to maintain the crunchy crust and silky toppings contrast. Accompany with soy sauce or tamari on the side for dipping.
Notes
- Use fresh, sushi-grade fish from a trusted source for best flavor and safety.
- Press rice firmly to ensure the crust holds together when flipped.
- Maintain medium heat to get a golden crust without burning.
- Layer heavier toppings like fish and avocado first, then add crunchy tempura for textural contrast.
- Keep ingredients dry before assembly to avoid sogginess.
- Use a non-stick pan to simplify cooking and flipping the rice crust.
Nutrition
- Serving Size: 1 sushi pizza (half of recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 35 mg