Sushi Pizza

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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 Time15

Cook Time15

Total Time30

Course: Appetizer, Main

Cuisine: Asian Fusion

Keyword: Sushi Pizza

Servings:

Calories: 407kcal

Author: Lucy Parissi | Supergolden Bakes

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

1 filet sushi-grade salmon , diced
2 tsp ponzu sauce or to taste
2 tsp furikake

Toppings

3-4 tbsp cream cheese softened
1 avocado sliced
½ cucumber sliced or shredded
2 tbsp fried onions
furikake seasoning , as needed
sriracha , to taste
sriracha mayonnaise , to taste

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