Prep 10 mins
Cook 25 mins
This was contributed by Olga D at another board and is a fabulous, easy, impressive appetizer.
Make and share this Sushi Pizza recipe from Food.com.
- 1 cup sushi rice
- 1⁄4 cup seasoned rice vinegar
- 2 tablespoons sesame seeds, toasted
- 1⁄2 avocado, thinly sliced
- 1⁄2 sheet roasted nori (pressed seaweed)
- 3⁄4 cup flaked imitation crabmeat (surimi) or 3⁄4 cup thinly sliced smoked salmon
- 1⁄2 cup very thinly sliced English cucumber
- 2 tablespoons pickled ginger
- 2 tablespoons light mayonnaise
- 2 tablespoons milk
- 1 tablespoon wasabi powder
- In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil.
- Cover and reduce heat to low; cook for 25 minutes or until rice is tender.
- With fork, stir in rice vinegar and sesame seeds.
- Meanwhile, line 8-inch (1. 2L) round or 8-inch square cake pan with plastic wrap.
- With spatula, press rice firmly and evenly into pan.
- Let cool completely.
- Turn out onto flat serving plate.
- Top with layer of avocado slices.
- Using scissors, cut nori into thin strips; sprinkle over avocado.
- Arrange crabmeat, cucumber and ginger over top.
- Stir together mayonnaise, milk and wasabi powder; drizzle over top.
- Cut into wedges to serve.
This was great! We even liked it as leftovers thrown into a tupperware. Even my DH who doesn't like sushi took it for lunch the following day.
I'm so sorry, but this isnt sushi pizza at all! Crated here in Toronto (not in Montreal as some may say) the base is small - about 4" in diameter, just about 1/2" thick, and the rice is deep fried. frist. then topped...this makes ALL the difference in the taste / texture obviously. Great idea! But not nearly what sushi pizza is cut out to be :)<br/><br/>Better yet, you can make 2" size circle pads, fry them, and top individually as mini-pizzas on a platter for a dinner party.<br/>Thats just my two cents (...or...shall I say my 'nickle' now that Canada no longer has pennies!)<br/><br/>Peace out, ya'll.
Fantastic Recipe . Have served this to numerous friends who have loved it. Tend to use the pickled ginger as a gernish. Definitely worth a 5 star rating Anne (Glasgow)