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.
Sushi Pizza is up today! No, we’re not putting sushi on pizza (that would be a crime). We’re making pizza-shaped sushi with this simple and incredible Sushi Pizza Recipe you can make at home. If you’re not interested in rolling your own sushi at home, we get it. This is why our sushi bake recipe has been so popular. We just had to try to recreate the famous sushi pizza.
With the crispy fried rice layer, creamy avocado, and spicy salmon, we know you’ll fall in love with this recipe just like we did.
What is Sushi Pizza?
Rumor has it that a Japanese-born, French cuisine chef, Kaoru Ohsada, developed sushi pizza while working in Toronto, Canada in the 90’s. While you can find it at various restaurants in Toronto, it’s not nearly as common in other parts of the world. This is why we had to create our own recipe to enjoy this incredible fusion dish at home!
Sushi pizza has a base of pan-fried crispy rice instead of a crust. It is also layered with a mixture of high-quality spicy salmon, green onion, seaweed, and avocado. If you’ve tried the spicy salmon over crispy rice trend, this sushi pizza is similar but arguably more fun since it has a few extra layers and is served in slices!
How to Make Sushi Pizza?
Ingredients
Process
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 Ingredients
Assembly Process
- 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.
Why we LOVE Sushi Pizza?
- It’s the perfect fusion of two of our favorite foods: pizza and sushi! While nothing about this dish tastes like traditional pizza, we love the layered aspect with crispy rice as a crust. We also love the avocado as the ‘sauce’, and spicy sushi for a topping!
- It’s completely customizable. We used salmon, but you can use any type of seafood you’d like. This dish is as easy and accessible as you need it to be. You can also have fun adding other vegetables aside from avocado– just look at our list of potential variations below!
- It’s a fun date night or girl’s night recipe. The slices are perfect for sharing. It’s a unique and incredibly tasty appetizer that people will ask you to make again and again.
- The flavor and texture combinations are incredibly satisfying. The crispy, crunchy rice, tender bites of spicy salmon, creamy avocado, and kewpie mayo pairs perfectly together.
Our Favorite Variations
Try some of these variations if you want to try a different flavor or use what you have on hand.
- Swap the salmon: You can use sushi-grade tuna (ahi or yellowfin) or yellowtail in place of the salmon.
- Use a cooked option: If you’re a little leary about eating raw fish, swap the salmon with seared bay scallops, cooked shrimp, or crab.
- Make it vegetarian: Skip the seafood altogether and use a mixture of avocado and cucumber, or add a bit of fried, crumbled tofu to the mix as well!
- Swap the rice: Short-grain rice works the best, but if you have medium-grain or brown rice on hand, that can work in a pinch.
- Spicy mayo: Sushi traditionally uses kewpie mayo, but American style mayonnaise works well too. If you need to lighten the sauce up a bit, you can swap the mayo for plain Greek yogurt. This will also add a bit more tanginess to the sauce.
- Switch up the toppings: We use heavy sprinkles of furikake, toasted seaweed flakes, and additional kewpie drizzle in our version. You can get creative by adding minced cucumber, pickled onion, sliced mango, or sesame seeds on top.
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.
- Most crispy rice recipes suggest using cold day old rice to help hold a better shape. Since we’re pressing the rice into the entire surface of a pan, using freshly made rice works great here!
- 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.
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Sushi Pizza
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 Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings:
INGREDIENTS
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).
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
- 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.
Calories: 687kcal Carbohydrates: 74g Protein: 19g Fat: 34g Saturated Fat: 4g Polyunsaturated Fat: 12g Monounsaturated Fat: 16g Trans Fat: 0.1g Cholesterol: 37mg Sodium: 406mg Potassium: 674mg Fiber: 5g Sugar: 2g Vitamin A: 198IU Vitamin C: 8mg Calcium: 60mg Iron: 2mg
CUISINE: japanese-canadian
KEYWORD: canadian sushi pizza, crispy rice recipe
COURSE: Appetizer, dinner, lunch, Main Course
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