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Here’s a way to shake up your pizza night...with Sushi Pizza! Imagine the convenience of a handheld slice of pizza with all of your favorite sushi flavors. This recipe makes a “crust” out of seaweed and rice that can be topped with all of your favorite sushi fixings like salmon, avocado, and cucumber.
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Homemade Sushi Pizza Recipe

Here’s a way to shake up your pizza night...with Sushi Pizza! Imagine the convenience of a handheld slice of pizza with all of your favorite sushi flavors. This recipe makes a “crust” out of seaweed and rice that can be topped with all of your favorite sushi fixings like salmon, avocado, and cucumber.
Course Dinner, Main Course
Cuisine Japanese
Keyword Sushi Pizza
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 slices
Calories 620kcal
Author Izzy

Ingredients

For the Sushi Rice

  • 2 cups sushi rice (uncooked short-grain sushi rice)
  • 2 cups water
  • 3 tablespoons sushi vinegar (or mixing 2 tablespoons of rice vinegar and 1 tablespoon of sugar)

For the Rolls & Crust

For the Toppings

  • 2 tablespoons sesame seeds
  • 1 avocado sliced
  • 8 oz salmon (sashimi-grade salmon, tuna, or shrimp)
  • 1-2 cucumber
  • optional mayonnaise

Instructions

Cook Sushi Rice

  • Add the rinsed sushi rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar and mix gently.

Make Sushi Rolls

  • Cover the bamboo mat with a piece of plastic wrap (this will make clean-up easier).
  • In the meantime, set aside a small bowl of Tezu vinegar water* (regular water mixed with some vinegar) to dip your hands to prevent sticking.
  • Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shiny side facing down.
  • Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer.
  • Cut the imitation crab stick into halves horizontally. Place the thin crab stick and avocado slices on top of the rice. Make sure not to add too much filling.
  • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  • Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.
  • Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it. Repeat this process and make 4 rolls. Set them aside.

Assemble Sushi Pizza

  • Take a piece of the nori seaweed sheet, and cut into a triangular shape, resembling the shape of a sliced pizza.
  • Make the sushi pizza crust by adding 1/4 of the remaining rice, and spreading it over the seaweed sheet. Press the rice down gently.
  • Spread optional mayo on top of the rice, and sprinkle sesame seeds.
  • Place one sushi roll at the end of the triangular pizza crust. Cut the ends of the roll to make it align with the crust.
  • Arrange avocado cubes, smoked salmon slices, and cucumber slices on top of the sushi pizza. Serve and enjoy!

Notes

  • * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
  • You'll need less rice and fillings for the roll so that it can fit the pizza crust better.
  • To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.

Nutrition

Calories: 620kcal | Carbohydrates: 87g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 55mg | Potassium: 976mg | Fiber: 10g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 3mg