Spicy Salmon Sushi Pizza

A recipe for the best spicy salmon sushi pizza! The perfect combination of crispy fried rice patty and flavourful spicy salmon topping.

Course Appetizer, Side Dish

Cuisine Asian, Asian Fusion, Japanese

Keyword spicy salmon, sushi, sushi pizza

Prep Time 25

Cook Time 5

Freeze time 3

Servings sushi pizzas

Calories 1283kcal

Ingredients

Sushi Pizza Base (Crispy Fried Rice Patty)

1 cup cooked white rice short-grain or medium-grain rice
1/4 cup all-purpose flour
3/4 cup Panko breadcrumbs
1/2 tsp salt
2 cups canola or vegetable oil

Spicy Salmon Topping

300 grams tartare-grade or sashimi-grade salmon skin removed, cut into little cubes
2 tbsp Japanese mayonnaise (Kewpie)
2 tsp ABC chili sauce or chili sauce of your choice
1 green onion green part only, chopped
1 tsp sesame oil
1 tsp low sodium soy sauce
1 tsp flying fish roe or tobiko
1 tsp lemon juice

Instructions

Sushi Pizza Base (Crispy Fried Rice Patty)

Scoop about 1/4 cup of cooked white rice and shape into a flat disk, about 3 inches diameter and 1/2 inch thick. To make it easier to shape, use an oiled circular ramekin or any other flat-bottomed container of similar size. Lay the rice patty disks on a cling wrap-lined plate. Repeat the steps until all 1 cup of rice is used to yield 4 rice patty disks. Cover the plate of rice patty disks with another sheet of cling wrap and freeze for at least 3 hours. They are ready to be used once they are completely frozen and each rice patty disk can be easily manipulated as one solid block.
Prepare the breading station by pouring 1/4 cup all-purpose flour into a shallow bowl, 1 egg beaten in another, and 3/4 cup of Panko breadcrumbs in another shallow bowl. For each rice patty disk, dredge evenly in all-purpose flour first and dust off excess flour. Then, dip in beaten egg until well coated and finally dredge evenly in Panko breadcrumbs. You can press the rice disk onto the Panko tu make sure they stick well and you get an even coating all around the rice patty disk. Repeat the steps to coat all 4 rice patty disks.
Heat about 2 cups of canola or vegetable oil in a frying pan over medium high heat, or just enough oil to shallow fry. To verify if the oil is ready, drop one piece of Panko in the oil. If it bubbles and floats to the surface immediately, then the oil is ready. Gently drop each breaded rice patty disk into the oil and fry one side for about 2 to 2 1/2 minutes. Flip and fry the other side for 1 minute or until all sides are golden brown. Remove from oil and let rice disks rest on a drying rack. Sprinkle a little bit of salt onto each rice disk while they are still hot.

Spicy Salmon Topping

In a large bowl, add the 300 g of cubed tartare-grade or sashimi-grade salmon, 2 tbsp of Japanese mayonnaise, 2 tsp of chili sauce, chopped green onion, 1 tsp sesame oil, 1 tsp low-sodium soy sauce, 1 tsp flying fish roe, 1 tsp lemon juice and combine well.

Assembly

To assemble the sushi pizza, scoop about 1 heaping tbsp of the spicy salmon mix and spread on top of a fried rice patty. Repeat this step for the other rice patty disks. Top with some more flying fish roe and chopped green onions.

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