January 19, 2021

Easy Delicious Sushi Pizza

Name: Easy Delicious Sushi Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups canola oil, for deep frying; 2 cups cooked rice; ⅓ cup rice vinegar; 1 tbsp sugar; ½ tsp salt; 4 tbsp mayo; 2 tbsp sriracha; 300 g sashimi ((more or less, as desired)); half avocado (thinly sliced); cucumber (thinly sliced); green onion (garnish); Whatever else you can imagine!; ⅔ cup white flour (or rice flour); 1 egg (beaten); 1 cup panko powder (or white breadcrumbs, super dry)

Home Cooked Feast for all!

You don’t need to eat all you can to eat this tasty snack

Never seen at traditional sushi shacks, rarely seen at most others; bring this traditionally all-you-can-eat menu item right to your kitchen! Panko-crusted, crispy, sushi rice cake, topped with sriracha aioli, fresh avocado, cucumber and your favorite sashimi fish. If you’ve never had sushi pizza before, boy, are you in for a treat! Give this easy delicious sushi pizza recipe a whirl to take your next sushi night to the next level!

Jump to Recipe

Not super complicated; messy as hell.

This may be one of the simplest, but messiest meals I’ve created in the last month. If you are comfortable deep frying on your stove top, THIS is the recipe for you. If you aren’t, give it a shot anyway.

First, you’ll need some sushi rice. Try my recipe and check out my tips and tricks here.

In the meantime, create some sriracha aioli/mayo, slice cucumber and avocado and get batter prepped.

Sushi-grade Sashimi

Next, sashimi. Note: Please (please please please) ensure you follow all Health Canada, FDA, [whatever country you are from] guidelines on fish. Through my research (mixed with anecdotal evidence from friends) – which blew my mind – I discovered there is no overarching, universal standard or process for “sushi grade” fish. (Generally, sushi-grade has to do with flash-freezing (-40-80°C) for [some period of time] in order to kill any parasites that like to hang around).

A good rule of thumb is that if it doesn’t say “sushi grade”, it probably isn’t. Ask your local fish supplier (or supermarket/Asian store) to ensure what you are about to eat raw is safe to do so. In the photos here, I used salmon (sake), but knock yourself out with tuna (maguro), imitation crab (pollock), or whatever fish (or not-fish) your heart desires. Chop that up into 1cm cubes and you’ll be in business.

TRY THIS: For some added kick, toss it in some mayo and sriracha and/or ginger and/or green onion in order to make it SPICY.

Fry and assemble

Once your rice is done, if you have the luxury, let it cool a little (if not, you’d just better have touch skin!). You’ll need 3 bowls – one for flour, one for beaten egg and last, for panko powder. In order, you’ll take your rice ball/patty through the bowls, first covering with flour, coating with egg and rolling it in panko. From here, the patty goes into the deep-fryer/oil.

You’ll need to use a little discretion here, especially if you’re not using a proper deep fryer with constant heat and temperature monitoring. By the end, mine took about 10-12 min at medium heat on stovetop, while cooking three rice cakes at a time.

This was one of the more creative recipes I’ve tried and couldn’t find my literature on how to do it… so trial by fire (but luckily no real fire!) I sincerely hope you give it a try – even if you butcher it, it will taste super good (and you can always just eat it in a bowl, like a magical deep fried poke).

This easy delicious sushi pizza recipe has tons of room for improvisation and as always, if you can dream it, you can make it; if you can make it, you can make it pretty.

Remember: if I can cook it, you can too!!

Easy Delicious Sushi Pizza

When it's lockdown season and restaurants are closed with no sushi places to let you all-you-can-eat, bring the festivities home with a little home-deep-frying action.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Assembly Time 5 mins

Total Time 30 mins

Course Appetizer, Main Course, Snack

Cuisine Asian Fusion, Japanese, Sushi

Servings 6 sushi cakes

Calories 550 kcal

Equipment

Medium sized pot for deep frying
Rice Cooker (optional)
Sharp knife
3 wide bowls
1 bowl with water

Ingredients

For frying

2 cups canola oil, for deep frying sub with avocado or peanut oil (anything with high smoke temp).
DO NOT use olive or sesame oil.

Sushi Rice

2 cups cooked rice
⅓ cup rice vinegar
1 tbsp sugar
½ tsp salt

Sriracha Aioli (cheater version)

4 tbsp mayo
2 tbsp sriracha

Toppings

300 g sashimi (more or less, as desired)
half avocado thinly sliced
cucumber thinly sliced
green onion garnish
Whatever else you can imagine!

Batter

⅔ cup white flour or rice flour
1 egg beaten
1 cup panko powder or white breadcrumbs, super dry

Instructions

Cook sushi rice to package instructions (or follow my simple recipe!)

While rice is cooking…

Prepare sushi vinegar mixture, combining rice vinegar, white sugar and salt. Mix until sugar and salt are fully dissolved.
Thinly slice fresh cucumber and avocado.
Mix mayo and sriracha in a small bowl. If available move this mix into a squeeze bottle (for nicer presentation when the time comes)
If you have completed these tasks and the rice is still cooking, put your feet up, you deserve it for being so efficient.

Once rice is cooked and ready for you…

Allow rice to cool to temperature you are comfortable touching with your bare hands.
With a spoon, gradually mix together cooked rice with vinegar mixture. Be sure not to allow the rice to become too wet, otherwise it will not stick together.
Once correct consistency is found. create a ball of rice and flatten between your palms. Roll until fully covered in flour or rice flour in the first
Prepare 3 wide/flat bowls or medium sized plates: 1. flour or rice flour 2. egg, beaten 3. panko
In order, coat rice cakes with flour, then egg, then panko.
Place directly in preheated, medium heat oil. Cook for 10-12 minutes or until rice cake/patty is a nice golden brown.