Sushi Pizza Crispy Rice
The viral Los Angeles/Tokyo hybrid — a disc of compacted sushi rice pressed thin and fried until crispy and golden on both sides to form a pizza-like "base", then topped with spicy tuna, avocado, ponzu-dressed cucumber, masago (capelin roe) and a drizzle of sriracha mayo. Invented at a Japanese-Canadian restaurant and spread globally.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Press seasoned sushi rice firmly into a round mould or metal ring (2cm thick, 15cm diameter disc). Refrigerate 1 hour until firm.
About 5 min
Shallow fry the rice discs in oil over medium heat, undisturbed, for 4–5 minutes per side until deeply golden and crispy on both sides. Drain.
About 14 min
Spicy tuna: mix diced tuna with Kewpie, sriracha, sesame oil and soy.
About 14 min
Dress cucumber in ponzu.
About 14 min
Top crispy rice disc with avocado slices (fanned), spicy tuna, ponzu cucumber, masago, spring onions and sesame seeds. Drizzle extra sriracha. Cut into pizza slices to serve.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 24 g
- Carbs
- 50 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: gluten, eggs, soy, fish, sesame
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Recipe by Boon Tools.