Sushi Pizza
intro
A crispy pan-fried sushi rice crust topped with spicy ahi tuna, creamy avocado, and briny tobiko, this Japanese-American fusion bite is crunchy, umami-rich, and perfect for sharing.
Ingredients
Steps
Cook seasoned sushi rice
Rinse 360g short-grain sushi rice under cold running water until runoff is completely clear, then cook in a rice cooker with 2.5 cups (600ml) cold water on the standard white rice setting (approx 15 minutes cook time). Once cooked, transfer rice to a wide wooden bowl, gently fold in 45ml seasoned rice vinegar, 12g granulated sugar, and 5g fine sea salt while fanning the rice to cool it to room temperature over 5 minutes.
Press and chill rice crust
Line a 9-inch (23cm) round cake pan with plastic wrap, leaving 2 inches of overhang on all sides to easily lift the set rice. Spread cooled seasoned rice evenly into the pan, pressing firmly with damp fingertips to create a uniform ½-inch thick compact disk. Cover with the overhanging plastic, then refrigerate for 15 minutes to set the rice so it holds its shape during frying.
Pan-fry crispy rice base
Heat 30ml neutral canola oil in a 10-inch nonstick skillet over medium heat, bringing oil to 350°F (175°C). Carefully lift the set rice disk from the pan using the plastic wrap, peel off wrap, and gently slide the rice into the hot oil. Fry 4 minutes per side, until deep golden brown and crispy on both surfaces, turning heat down to medium-low if edges brown faster than the center. Transfer crust to a paper-towel lined plate to drain excess oil for 1 minute, then move to a flat serving platter.
Prep spicy tuna topping
While the rice chills, add 225g small-diced sushi-grade ahi tuna, 45g mayonnaise, 15ml sriracha, and 15ml low-sodium soy sauce to a medium mixing bowl. Gently fold with a silicone spatula until all tuna pieces are evenly coated in creamy spicy sauce, taking care not to mash the delicate tuna chunks. Chill the mixture in the refrigerator for 5 minutes while you slice the avocado and cut nori into thin matchsticks.
Assemble pizza layers
Spread the chilled spicy tuna mixture evenly across the top of the slightly cooled crispy rice crust, leaving a ¼-inch plain border around the edge. Arrange 150g thinly sliced avocado in a slightly overlapping circular pattern over the tuna, then sprinkle 30g tobiko, 3g toasted sesame seeds, and 5g cut nori matchsticks evenly over the avocado layer.
Slice and serve immediately
Drizzle the remaining 5g mayonnaise mixed with 5ml sriracha in a thin zig-zag pattern over the top of the pizza. Use a sharp, dampened knife to slice the pizza into 8 equal wedges, wiping the blade between slices to prevent sticking. Serve right away alongside 30g pickled sushi ginger, before the rice crust loses its crisp texture.
Tips
2.Press the rice as firmly as possible before chilling: loose, unpacked rice will fall apart during frying and slicing, leading to messy, broken wedges.
3.Assemble and serve immediately after frying the crust: the crispy rice will turn soggy within 10 minutes of adding moist toppings, so prep all toppings ahead to speed up assembly.
OMG this was such a game changer for our weekly Friday family dinner! My teen who swears she hates sushi went back for thirds. The crispy rice crust is chef’s kiss, the spicy tuna has just the right kick without being overwhelming. 10/10 will be making this for our next potluck too!
Tried this last night for date night, and my partner thought I ordered takeout from our favorite fancy sushi spot! Only note is I added a little extra sesame oil to the tuna mix because I love that nuttiness, turned out perfect.
SO good! I prepped all the components on Sunday and assembled these for quick lunches all week. The crust stayed crispy for way longer than I expected, even with the spicy tuna and mayo topping. Saved so much money on grabbing sushi takeout for lunch!
Solid recipe! Cook time was pretty spot on for me, though I’d consider myself pretty comfortable in the kitchen so medium difficulty feels accurate. The sriracha mayo drizzle on top makes the whole thing, don’t skip it.
Swapped the regular soy sauce for tamari to make this gluten free, and it worked flawlessly! My roommates were hovering over the pan waiting for it to cool down so they could grab a slice. Will absolutely be in our regular rotation.
Made this for my boyfriend’s birthday game night and it was the first plate completely cleared! People kept asking for the recipe before they even finished their first slice. The crispy texture paired with the creamy spicy tuna is unreal.
Wait, I’m pretty new to making sushi at home — do I need a special rice cooker to get the sushi rice right for the crust? I’ve tried making sushi rice on the stovetop before and it came out super mushy.
I upped the spice level by adding a tablespoon of chili crisp to the tuna mix, and oh my GOD it was life changing. If you love heat, do not sleep on that addition.
Cook time felt a little longer than 45 minutes for me, but that’s probably because I was juggling helping my kid with homework while cooking. The end result was so worth it though, my kids loved it so much they asked for it again this week!
I was skeptical about “sushi pizza” at first, like it sounds like a weird fusion mess, but this was incredible. The crunch from the baked rice crust is way better than I thought it would be, and the spicy tuna tastes exactly like what I get at my go-to sushi spot.
Has anyone tried making this with a spicy canned tuna instead of fresh? I live in a small town and fresh sushi grade tuna is impossible to find nearby.
Brought this to my neighborhood block party last weekend and I swear I gave out the recipe to at least 12 people. The crispy crust holds up really well even when it’s sitting out for a couple hours, which is perfect for parties.
Ugh, my rice crust fell apart when I tried to slice it! I followed the recipe exactly, what did I do wrong? It still tasted good but I couldn’t pick up slices like pizza.
Added some sliced avocado on top and a little sprinkle of furikake, and it tasted exactly like the sushi pizza I used to get at my favorite spot back in LA. 10/10, will be making this at least once a month.
Wait has anyone tried making the rice crust in the air fryer instead of the oven? I hate heating up my whole oven for one dish in the summer.
Made this for my anniversary dinner and my husband literally proposed again (jokingly… mostly) because it was that good. We paired it with cold sake and it felt like we were at a fancy downtown sushi spot for a fraction of the price.
First time ever making anything sushi related, and this came out so good! I was so nervous about messing up the rice, but the instructions were super clear. Medium difficulty feels fair, I didn’t feel overwhelmed at all even as a total beginner. Quick question — how long do leftovers keep in the fridge?
Making this for my college football tailgate next weekend — should I assemble it at home and bring it pre-sliced, or bring the components and assemble it there? I want it to stay as crispy as possible!
I didn’t have tuna so I used chopped up spicy imitation crab for the topping, and it was insane! Tasted just like the California roll sushi pizza I used to get as a kid at the mall food court, but way better. 10/10, such a versatile recipe!