If you’re anything like me, you might find yourself caught in a whirlwind of flavors every time you embark on a culinary adventure. And sometimes, that adventure takes you to unexpected places—like the fusion of sushi and pizza.
Imagine this: a crispy rice base that crackles with every bite, topped with succulent, spicy salmon that dances across your taste buds.
It’s like a sushi roll and a pizza had a deliciously rebellious child. I stumbled upon this culinary gem while browsing food blogs late at night, and honestly, who knew something so simple could be so indulgently complex?
It’s as if each ingredient is a bold character in a vibrant play, coming together to create an unforgettable performance on your palate. So, grab your chopsticks—or maybe a fork, we’re bending the rules here—and let’s get ready to create a dish that’s both familiar and fantastically new.
Steps
- In a medium bowl, mix the finely minced sushi-grade salmon with mayonnaise, sriracha, half of the sliced scallions, toasted sesame oil, and soy sauce until well combined.
- Mash the avocado in a separate bowl, adding a pinch of salt for seasoning.
- To prepare the tortilla crust, place one tortilla at a time in an air fryer at 400°F for 1 to 1.5 minutes on each side, using a rack to prevent them from moving around. Alternatively, bake the tortillas in a preheated oven at 425°F on a baking sheet for 5-6 minutes, flipping halfway through.
- Once the tortillas are crispy, spread half of the mashed avocado on each tortilla. Evenly distribute the salmon mixture over the avocado layer.
- Top each sushi pizza with thin slices of jalapeño, the remaining scallions, and a sprinkle of sesame seeds. Optionally, drizzle with additional soy sauce, sriracha, or spicy mayo before serving.
Ingredients
- 2 six-inch tortillas (gluten-free or whole wheat, such as Siete cassava flour)
- 2 ounces of avocado (from half of a small Hass avocado)
- Kosher salt
- 8 ounces of sushi-grade salmon (sashimi, skin removed and finely minced)
- 2 tablespoons of mayonnaise
- 2 teaspoons of sriracha
- 2 tablespoons of scallions (sliced, divided)
- 1 teaspoon of toasted sesame oil
- 1 teaspoon of soy sauce (or gluten-free tamari)
- 1 teaspoon of black and white sesame seeds
- 1 thinly sliced jalapeño
Nutritional Values
Calories: 806 kcal | Carbohydrates: 34 g | Protein: 49 g | Fat: 53 g | Saturated Fat: 11 g | Cholesterol: 136 mg | Sodium: 1054 mg | Fiber: 9 g | Sugar: 4 g
FAQ
- Where can I purchase sushi-grade salmon?
- You can find sushi-grade salmon at specialty stores like H Mart. Additionally, many supermarkets with a sushi counter will offer it, or you can ask your local fishmonger.
- What are the alternatives if I don’t like raw fish?
- If raw fish isn’t your preference, you can substitute with cooked salmon or try using sushi-grade tuna for a different taste.
- How do I store sushi pizza?
- It’s best to consume sushi pizza on the day you make it, as sushi-grade salmon is freshest when eaten immediately. The dish isn’t ideal for storage, so only prepare the amount you plan to eat.
- Can I make the spicy salmon sushi pizza less spicy?
- Yes, you can tone down the spiciness by reducing or omitting the sriracha and removing the seeds and ribs from the jalapeño.
- What are some variations of the tortilla crust?
- For a different base, you can create a crispy rice crust by pressing cooked brown rice into a small round air fryer dish and air frying it at 400°F for five minutes on each side.
Tips
- For a crispy tortilla crust, air fry each one at 400°F for 60 to 90 seconds per side, using a rack to prevent them from moving around. Alternatively, bake them in a 425°F oven for 5-6 minutes, flipping halfway through.
- If you prefer less heat, reduce or omit the sriracha and remove the seeds and ribs from the jalapeño to tone down the spiciness.
- Sushi-grade salmon is best enjoyed fresh. Prepare only the amount you plan to eat immediately, as the sushi pizza doesn’t store well in the refrigerator.
- Experiment with different toppings by substituting salmon with sushi-grade tuna or cooked salmon, and replace sesame seeds with furikake seasoning for a unique flavor twist.
Equipment
- Air Fryer – If you plan to use this method to crisp the tortilla crust.
- Baking Sheet – For those opting to bake the tortillas in the oven.
- Rack for Air Fryer – To place on top of the tortillas so they don’t blow around during air frying.
- Small Round Air Fryer Pizza Dish – If you choose to make the crispy rice crust variation.
