International dishesRice DishesJapanabout 25 minutes
This sushi pizza turns a base of sushi rice into a crisp round topped with raw fish and salmon roe. Cut into pieces, it shows clear layers and eats crisp and cool at once. Pressing the rice base is the hardest part, since a loose base falls apart as it is lifted.
The sushi rice has to be pressed firmly into the pan before frying so the base holds as one piece. Let it cool completely before the sauce and toppings go on, because a warm base cooks the surface of the raw fish.
This batch weighs about 778g, at roughly 204 calories per 100g.
Method
Make the sauce: mix 40g Lean Mayo, 10g mustard and 1 tablespoon soy sauce.
Wipe a pan with sesame oil, add 500g vinegared sushi rice, press it firmly into a round base and fry until the underside is golden and crisp.
Lift the base out and let it cool.
Spread a layer of sauce over the base, then arrange the 9 tia to leaves, the tuna sashimi, the avocado, the salmon sashimi, the white fish sashimi and the salmon roe on top.
Scatter over toasted sesame seeds and serve straight away.
Tips
Raw fish is best bought from a Japanese specialty shop, and the order and amount of toppings can be set to taste.
Vietnamese tia to leaves stand in for shiso.
Lean Mayo is lighter, so the sauce comes out slightly thin. Chill it for 15 minutes before spreading it on the base.
The rice base must be completely cool before the fish goes on, since a warm base cooks the surface of the sashimi.
A wooden paddle dipped in water presses the rice firmly without sticking to it.
Cut with a sharp knife dipped in water, in one decisive stroke, and the slice stays neat.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.