

Smoked Salmon Sushi Pizza is an easy way to serve sushi for anyone who doesn’t want to buy sushi mats and hand roll pieces of sushi. Of course you can do both, roll sushi and still try this recipe.
According to Wikipedia Sushi Pizza is a Canadian invention. Who knew! I learned that it typically starts with a base of fried rice and is topped with smoked salmon or avocado. It can be made in individual size rounds (like pizza) but is easier made in a square baking pan and that’s what attracted me to the idea in the first place.
This Sushi Pizza has a layer of wasabi-mayonnaise so all the elements of sushi are right there in each bite. I usually recommend you make any recipe as written the first time. Then if it’s worth repeating you can make adjustments to suit your taste. If you want more heat make a wasabi drizzle and have fun decorating.
I like the simple garnish of sesame seeds and fresh snipped chives but in the winter I replace the chives with finely chopped green onion.
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Short grain rice is very starchy and is soft and sticky when cooked. It is used to make sushi as well as dishes like paella and risotto. Long grain rice, like basmati or Thai Jasmine rice, contains less starch so the cooked grains are drier and more separate. If you do not want to buy sushi rice then I suggest you try my recipe for California Roll Salad which is made with long grain rice. To make this sushi pizza you need to use short grain rice for the rice to stay together when cut in pieces.
I recently posted my recipe for California Roll Salad and researched the need-to-know information for gluten free ingredients. When I ran out of wasabi and started my search it seemed like every brand contained wheat! Here’s what I learned.
So in the small city of Calgary, Alberta with a population of just over 1 million people I did not find gluten free wasabi paste today. I ended up buying gluten free wasabi powder and easily made it into paste, “just add water”.
This recipe calls for just one square of seaweed and the packages of seaweed I buy are conveniently the exact same size as my 8-inch square baking pan. I have two of these baking pans (you never know when you might need a layer cake) so it’s easy to place the second baking pan on top of my assembled sushi. Then I lay full cans of tomatoes or beans in the empty pan to weigh it down. This compresses the sushi while it sits in the fridge over night making it easy to cut.
For adventurous cooks use round moulds or empty tuna cans to make individual pizzas. I’ve never tried it because using a square pan is so easy. Either way it will be delicious!
Let me know in the comments below if you tried it.
This recipe is adapted from Bonnie Stern’s The Best of Heart Smart Cooking. Bonnie is a Canadian icon and her cookbooks are full of healthy recipes and helpful information. Pick up one of her cookbooks if you are looking for ways to make your everyday cooking healthier.
Holiday Appetizer Round Up with lots of choices for year round entertaining.
SUSHI RICE |
1½ cups short grain sushi rice |
1¾ cups cold water |
¼ cup rice vinegar |
FILLING |
thin slices of long English cucumber to line the whole pan |
¼ lb (125 g) smoked salmon, thinly sliced |
1 tbsp GF wasabi paste |
¼ cup Miracle Whip or mayonnaise |
1 sheet toasted nori* |
1/4 cup chopped fresh chives or green onions, for garnish |
1 tbsp toasted sesame seeds, for garnish |
Ingredients |
Directions |
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