Easy Delicious Sushi Pizza

Ingredients

• 2 cup canola oil (For deep-frying)
• 2 cup cooked sushi rice
• 0.333 cup rice vinegar
• 1 tbsp sugar (For the sushi vinegar mixture)
• 0.5 tsp salt (For the sushi vinegar mixture)
• 4 tbsp mayonnaise (Mix with sriracha)
• 2 tbsp sriracha (Mix with mayonnaise; reserve some for drizzling if desired)
• 300 g sashimi-grade fish (Chop into approximately 1 cm cubes; salmon, tuna, or another fish may be used. Use only fish confirmed safe for raw consumption.)
• 0.5 avocado (Thinly sliced)
• cucumber (Thinly sliced; use as much as desired)
• green onion (For garnish; use as desired)
• 0.667 cup white flour or rice flour (For coating the rice cakes)
• 1 egg (Beaten; for coating)
• 1 cup panko breadcrumbs (Use very dry white breadcrumbs as an alternative)

Steps

1. 1

   Cook the sushi rice according to the package directions. While it cooks, prepare the remaining ingredients.

2. 2

   Combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt have completely dissolved.

3. 3

   Thinly slice the cucumber and avocado. Chop the sashimi-grade fish into approximately 1 cm cubes and keep it refrigerated until needed.

4. 4

   In a small bowl, stir together the mayonnaise and sriracha. Transfer the mixture to a squeeze bottle if available for easier drizzling and neater presentation.

5. 5

   When the rice is cooked, let it cool until it is comfortable to handle with bare hands.

6. 6

   Gradually mix the sushi vinegar mixture into the cooked rice with a spoon. Add only enough vinegar mixture to season and bind the rice; do not make it wet, or the patties may not hold together.

7. 7

   Divide the rice into six portions. Shape each portion into a ball, then flatten it between your palms into a compact rice patty.

8. 8

   Set up three wide, shallow bowls or plates: one with the flour, one with the beaten egg, and one with the panko.

9. 9

   Coat each rice patty first in flour, shaking off excess. Dip it into the beaten egg, then roll it in the panko until completely covered.

10. 10

    Heat the canola oil in a deep fryer or deep, heavy saucepan over medium heat until suitable for frying. Carefully lower the coated rice patties into the hot oil, working in batches if necessary to avoid crowding.

11. 11

    Fry the patties for 10–12 minutes, turning as needed, until the coating is evenly golden brown and crisp. Remove them carefully and drain on a rack or paper towels.

12. 12

    Drizzle a light layer of sriracha mayonnaise over each hot sushi cake.

13. 13

    Arrange the sliced cucumber, sliced avocado, and chopped sashimi on top of each rice cake.

14. 14

    Drizzle with more sriracha mayonnaise, garnish with green onion, and serve immediately.

Notes

Use fish specifically confirmed by a reputable supplier as safe for raw consumption and follow local food-safety guidance. The author used salmon but suggests tuna, imitation crab, or other toppings. For a spicier variation, toss the fish with additional mayonnaise, sriracha, ginger, and/or green onion. Serve immediately for the crispest rice cakes.

Nutrition per serving

• appetizer
• snack
• East Asian
• Japanese-inspired
• deep-fried
• sushi
• seafood
• adaptable