Sushi Pizza (Crispy Rice Paper Hack!)

By Lucy Parissi

No ratings yet

, Published Jul 06, 2026

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Sushi, but make it pizza! If you love the flavors of a classic spicy salmon roll but crave a shatteringly crisp base, this recipe is going to be your new obsession.

A white plate with four slices of poke-inspired flatbread topped with diced fish, avocado, green onions, sauce, and sesame seeds. Nearby are bowls of sliced cucumbers and crispy onions on a marble surface.

Sushi fusion dishes are taking over my social and I am jumping on the trend because (a) I LOVE sushi and (b) these weird and wonderful recipes are GENIUS! Here we have sushi pizza – with a super crisp crust and loads of sushi fillings used as the toppings.

It’s so easy to make, tastes amazing and you can give it your own spin by customizing the toppings as you like. Instead of dough, I am using rice paper dipped in a light batter to create the ultimate crispy crust with a little help from my air fryer. 

Loaded with a creamy crab stick, fresh ponzu salmon, avocado cucumber and finished with an elite “swicy” mayo drizzle, this Sushi Pizza is the perfect fun weekend appetizer or date-night dinner. Honestly, I could have it every day and not get bored!

Table of Contents

Why This Recipe Works

  • The CRUNCH: Layering rice paper creates a sturdy, ultra-crispy base.
  • Incredible Texture Contrast: Crunchy crust topped with cool, fresh fish, creamy avocado and the crispy bite of fried onions.
  • That “Swicy” Finish: The combination of sriracha, Kewpie mayo and sweet crab creates that highly addictive sweet-and-spicy flavor profile that hits every single tastebud.
A plate of colorful sushi pizza topped with avocado, vegetables, and sesame seeds is on a wooden board. Surrounding it are bowls with crispy onions, cucumber strips, and a creamy slaw with tongs.

What You’ll Need

  • Crust: Vietnamese rice paper (widely available online and in most large grocery stores).
  • For the batter: Flour, cornstarch, egg, water, sesame oil. You can use gluten-free flour if preferred.
  • Imitation crab: Often labeled as “crab sticks” or surimi, this convenient ready-to-eat “crab” is actually made from white fish. It delivers that mild seafood crab flavor without the high price.
  • Avocado, cucumber, fried onions – think Californian roll!
  • Kewpie mayonnaise, sriracha mayonnaise and sriracha – perfect for drizzling over our pizza.

How to Make Sushi Pizza

Make the crust

  1. In a large, shallow bowl (wide enough to fit your rice paper), whisk together the flour, cornstarch, egg, sesame oil and water. Mix until you have a smooth, fairly thin, crêpe-like batter.
  2. Place a non-stick liner or a sheet of parchment paper on your countertop.
  3. Take your first sheet of rice paper, quickly dip it completely into the batter, let excess batter drip off and lay it flat on the liner. Sprinkle evenly with a tablespoon of grated Parmesan.
Two hands are dipping a circular sheet of rice paper into a bowl of light-colored, seasoned liquid, preparing it for use in cooking.
  1. Dip the second rice paper sheet into the batter and lay it directly on top of the first, pressing down flat. Sprinkle it with the remaining Parmesan.
  2. Dip the third sheet, place on top and flatten. Gently crimp the edges of the stacked rice papers with your fingers to create a slightly raised “pizza crust” border.
  3. Sprinkle the crust with black sesame seeds and give the whole thing a light mist of cooking oil spray.
  4. Carefully transfer the crust (on its liner) into your air fryer basket. Air fry at 320°F (160°C) for 12 -15 minutes, carefully flipping the crust over halfway through the cooking time. It should be golden and perfectly crisp. Set aside to cool slightly.
Hands folding a spiced flatbread on a red and white plate, with a bowl of batter nearby. One hand has rings and a bracelet, and a tattoo of flowers is visible on the wrist and forearm.

Prepare the Toppings

  1. The Crab Layer: In a medium bowl, mix together the shredded imitation crab, Kewpie mayo, sriracha, lemon juice and chopped chives until creamy and well combined. Have a taste to check whether you should add more mayo or sriracha.
A hand is mixing a salad with imitation crab sticks, thinly sliced vegetables, and herbs in a white bowl on a wooden surface.
  1. The Salmon: In a separate small bowl, gently toss the diced sushi-grade salmon with the ponzu sauce and furikake.
Left: A hand slices raw salmon into cubes on a cutting board. Right: Marinated salmon cubes are stirred in a bowl with a spoon.

Assemble the Sushi Pizza

  1. Take your cooled, crispy rice paper crust and spread a thin, even layer of softened cream cheese right up to the crimped edges.
  2. Spoon the spicy crab mixture over the cream cheese, spreading it evenly.
  3. Layer on your thinly sliced avocado, the marinated ponzu salmon and the shredded cucumber.
A tostada topped with shredded vegetables and sliced avocado is being garnished with cubed raw fish using a spoon. Bowls of toppings are visible in the background on a wooden surface.
  1. Finish with a double-drizzle of sriracha and Kewpie mayo. Sprinkle generously with extra furikake and crispy fried onions.
  2. Slice into wedges with a sharp knife or pizza cutter and enjoy immediately!
A colorful dish on a white plate features sliced avocado, greens, and a drizzle of yellow sauce, garnished with herbs and possibly quinoa or crab sticks, on a marble surface.

Tips for Success

  • Get to know your air fryer: Every model circulates heat a bit differently so keep an eye on your crust around the 10-minute mark to ensure the edges don’t over-brown. Adjust the heat as needed.
  • Make it ahead: You can mix the crab salad and marinate the salmon a few hours in advance and keep them in the fridge. The crusts can be prepared up to 2 days in advance and stored in an airtight container. Give them a few minutes in the air fryer to crisp up and refresh before using.
  • Assemble the pizza right before eating so the base doesn’t get soggy!

Variations

  • You can totally customize the toppings – make your pizza vegetarian, give it a Korean or Chinese spin… I am always experimenting 🙂
  • There’s no rice on this sushi pizza as it’s actually very filling, but you can totally top the crust with a layer of sushi rice (or microwave sticky rice) if you like.

A white plate with four slices of sushi pizza, with crispy rice paper base topped with raw fish, avocado, sauce, and chopped chives, surrounded by bowls of crispy onions and sliced cucumber on a gray surface.
Pin Print
No ratings yet

Sushi Pizza

By Lucy Parissi | Supergolden Bakes
Sushi, but make it pizza! If you love the flavors of a classic spicy salmon roll but crave a shatteringly crisp base, this recipe is going to be your new obsession. You will have enough batter and toppings for at least two pizzas, each serving 2-4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Equipment

Ingredients

For the batter

  • 6 tbsp flour
  • 3 tbsp cornstarch (= cornflour)
  • 1 large egg
  • 2 tsp sesame oil
  • ½ cup (120ml) water or as needed

For the crust

  • 3 sheets rice paper
  • 2 tbsp grated parmesan
  • 1 tbsp black sesame seeds or furikake

Crab layer

  • 7 oz (200g) imitation crab, shredded
  • 3-4 tbsp kewpie mayo or to taste
  • 2 tsp sriracha or to taste
  • 1 tbsp lemon juice or to taste
  • 2 tbsp finely chopped chives

Salmon

Toppings

Instructions 

Make the crust

  • In a large, shallow bowl (wide enough to fit your rice paper), whisk together the flour, cornstarch, egg, sesame oil and half of the water. Mix until you have a smooth, fairly thin, crêpe-like batter, adding as much water as needed.
    6 tbsp flour, 3 tbsp cornstarch, 1 large egg, 2 tsp sesame oil, ½ cup (120ml) water
  • Place a non-stick liner or a sheet of parchment paper on your countertop. Take your first sheet of rice paper, quickly dip it completely into the batter, let excess batter drip off and lay it flat on the liner. Sprinkle evenly with a tablespoon of grated Parmesan.
    3 sheets rice paper, 2 tbsp grated parmesan
  • Dip the second rice paper sheet into the batter and lay it directly on top of the first, pressing down flat. Sprinkle it with the remaining Parmesan.
  • Dip the third sheet and place on top and flatten. Gently crimp the edges of the stacked rice papers with your fingers to create a slightly raised “pizza crust” border.
  • Sprinkle the crust with black sesame seeds and give the whole thing a light mist of cooking oil spray.
    1 tbsp black sesame seeds
  • Carefully transfer the crust (on its liner) into your air fryer basket. Air fry at 320°F (160°C) for 12 -15 minutes, carefully flipping the crust over halfway through the cooking time. It should be golden and perfectly crisp. Set aside to cool slightly.

Prepare the Toppings

  • The Crab Layer: In a medium bowl, mix together the shredded imitation crab, Kewpie mayo, sriracha, lemon juice and chopped chives until creamy and well combined. Have a taste to check whether you should add more mayo or sriracha.
    7 oz (200g) imitation crab, shredded, 3-4 tbsp kewpie mayo, 2 tsp sriracha, 1 tbsp lemon juice, 2 tbsp finely chopped chives
  • The Salmon Layer: In a separate small bowl, gently toss the diced sushi-grade salmon with the ponzu sauce and furikake.
    1 filet sushi-grade salmon, 2 tsp ponzu sauce, 2 tsp furikake

Assemble the Sushi Pizza

  • Take your cooled, crispy rice paper crust and spread a thin, even layer of softened cream cheese right up to the crimped edges.
    3-4 tbsp cream cheese
  • Spoon the spicy crab mixture over the cream cheese, spreading it evenly.
  • Layer on your thinly sliced avocado, the marinated ponzu salmon and the shredded cucumber.
    1 avocado, ½ cucumber
  • Finish with a double-drizzle of sriracha and Kewpie mayo.
    sriracha, sriracha mayonnaise
  • Sprinkle generously with extra furikake and crispy fried onions for maximum crunch.
    2 tbsp fried onions, furikake seasoning
  • Slice into wedges with a sharp knife or pizza cutter and enjoy immediately!

Notes

  • You can mix the crab salad and marinate the salmon a few hours in advance and keep them in the fridge, but you should assemble the pizza right before eating so the base doesn’t get soggy!

Nutrition

Calories: 407kcal | Carbohydrates: 36g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 628mg | Potassium: 375mg | Fiber: 5g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Like this recipe? Leave a comment below!

You may also like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating