I don’t know about you but quarantine life has got me craving sushi! There is something about sushi that you just can’t go wrong with, no matter how creative you decide to get with it! I made this recipe twice in one week. Enjoy!
How to Make Sushi Pizza
Yield: 4 servings Prep Time: 30 min Total Time: 30 mins
1 cup (250mL) brown sushi rice (or white) 1 1/3 cups (330mL) water 1/4 cup (60mL) seasoned rice vinegar 2 tsp (10mL) olive oil (more as needed)
1 small avocado, thinly sliced 1/2 cup (125mL) cucumber, thinly sliced 1 container (227g) freshly picked crab meat 2 green onions, thinly sliced 1 sliced green (or red) chili 2-3 nori sheets, cut into thin strips 2 tsp (10mL) Sambal Oelek
Combine the sugar and tamari in a small saucepan. Bring to a boil and lower to simmer untill the sugar dissolves. Stir in sesame oil. Set aside to cool.
In a small bowl, combine mayonnaise and wasabi. Set aside.
In a medium sized pot, combine rice and 1 1/3 cup water; bring to a boil. Cover and let simmer for 20-30 minutes or until tender. With a fork, fluff the rice while adding the rice vinegar.
Once the rice is warm enough to handle, divide the rice into 4 small equal patties. Set aside and allow to cool.
Heat a medium nonstick frying pan and drizzle with 2 tsp of olive oil (10mL) oil. Fry the sushi rice rounds on both sides, until golden brown on each side. Remove from heat.
Now for the garnishing! Drizzle the soy sauce mixture on the patties. Add wasabi mayo as per your desired preference (or what you can handle). Add the cucumber slices, add the fresh crab and layer the avocado on top. Sprinkle on some green onion, green chili and nori for some added taste and texture. The sambal oelek can be used on the side for dipping (for some extra spice) and the ginger is to enjoy just like you would with traditional sushi! Enjoy 🙂