Squares of smoked salmon sushi pizza

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Description

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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This Smoked Salmon Sushi Pizza is made in a square pan with a wasabi-mayo layer. Simply cut and serve.

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Short Grain Rice vs Long Grain Rice

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.

Ingredients for Sushi Pizza

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.

  • Many packages are clearly labelled ‘wheat’.
  • The trend to make products more cheaply means wasabi-style may not even contain wasabi.
  • When I have the choice I want real food, not food-like substances.
  • Shopping for specialty ingredients takes time. Planning ahead is the best way to avoid frustration.

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”.

One Pan Sushi Pizza

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.

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Ingredients

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

Directions

1
Rinse rice in cold water until water runs clear. Drain well. In a medium pot, combine rice and cold water. Allow to rest 15-30 minutes.
2
Bring rice to a boil on medium heat. Boil for 1 minute. Cover and reduce heat to simmer, cook for 10 minutes. Remove from heat and let rest for 10 minutes.
3
Transfer rice to a large bowl. Sprinkle rice vinegar over rice and stir with a fork. Cover with a damp towel if not using right away.
4
Line an 8” x 8” baking pan with plastic wrap. Arrange cucumber slices in rows, slightly overlapping on the bottom of the pan. Arrange smoked salmon slices over the cucumber. Combine mayonnaise and wasabi then spread evenly over the salmon.
5
Gently spread half the rice on top of the salmon. Sprinkle your hands with cold water and firmly press the rice to compress it. Place nori sheet on top of rice.
6
Spread the remaining rice on top of the nori pressing firmly into the pan. Fold in sides of the plastic wrap, cover with more plastic wrap if needed. Place another pan on top and weigh it down with heavy cans or bricks. Refrigerate for several hours or overnight.
7
Unwrap and invert onto cutting board. With a sharp knife cut into small squares about the size of the cucumber slices. Place on a serving platter. Sprinkle with snipped chives and sesame seeds. Serve with soy sauce.
8
*I buy already toasted nori sheets but they can be toasted in a frying pan or over the open flame of a gas stove.

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Ingredients

Directions
  • 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
  1. Rinse rice in cold water until water runs clear. Drain well. In a medium pot, combine rice and cold water. Allow to rest 15-30 minutes.
  2. Bring rice to a boil on medium heat. Boil for 1 minute. Cover and reduce heat to simmer, cook for 10 minutes. Remove from heat and let rest for 10 minutes.
  3. Transfer rice to a large bowl. Sprinkle rice vinegar over rice and stir with a fork. Cover with a damp towel if not using right away.
  4. Line an 8” x 8” baking pan with plastic wrap. Arrange cucumber slices in rows, slightly overlapping on the bottom of the pan. Arrange smoked salmon slices over the cucumber. Combine mayonnaise and wasabi then spread evenly over the salmon.
  5. Gently spread half the rice on top of the salmon. Sprinkle your hands with cold water and firmly press the rice to compress it. Place nori sheet on top of rice.
  6. Spread the remaining rice on top of the nori pressing firmly into the pan. Fold in sides of the plastic wrap, cover with more plastic wrap if needed. Place another pan on top and weigh it down with heavy cans or bricks. Refrigerate for several hours or overnight.
  7. Unwrap and invert onto cutting board. With a sharp knife cut into small squares about the size of the cucumber slices. Place on a serving platter. Sprinkle with snipped chives and sesame seeds. Serve with soy sauce.
  8. *I buy already toasted nori sheets but they can be toasted in a frying pan or over the open flame of a gas stove.