Ingredients
Units
Scale
- 2 cups cooked sushi rice (recipe below)
- 1 egg white
- 1/4 teaspoon toasted sesame seeds
- 1 small cucumber, peeled and thinly sliced
- 2 small ripe avocados, pitted and sliced thinly
- 6 oz. sushi-grade salmon
- 6 oz. sushi-grade yellowfin tuna
- Small package of wakame seaweed salad
- Black sesame seeds for garnish
- Wasabi paste, pickled ginger, and soy sauce for serving
Instructions
- Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
- Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
- To make perfect sushi rice:
- Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
- Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Notes
- Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. Wakame seaweed salad and pickled ginger are available in the sushi section at most grocery stores, as well as Asian markets.
- Make sure you do not use anything but sushi rice for this dish. The rice will not hold together! I highly recommend that you use a rice cooker for the sushi rice.
- It's important that you place the cooked rice into a wooden or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
- Get creative with this sushi pizza! Use cooked seafood if you don't want raw, like smoked salmon or shrimp. The possibilities are endless!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main - Seafood
- Method: Oven Baked
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Pizzas
- Calories: 367
- Sugar: 1.5 g
- Sodium: 263.6 mg
- Fat: 14 g
- Carbohydrates: 36.1 g
- Protein: 24.9 g
- Cholesterol: 38.3 mg
