Squares of smoked salmon sushi pizza

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Description

Smoked Salmon Sushi Pizza recipe is an easy way to serve sushi for anyone who doesn’t want to buy sushi mats and hand roll pieces of sushi.

According to Wikipedia Sushi Pizza is a Canadian invention. 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 but is a 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 in it but you could drizzle that mixture over all the cut pieces at the time of serving, which ever you prefer. After you’ve made the recipe as written you can adjust the wasabi for more or less heat as you prefer. I like the simple garnish of sesame seeds and fresh snipped chives but if it was winter I would replace the chives with the finely chopped green onion.

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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 blogged my California Roll Salad and researched the need-to-know information about gluten free ingredients to make sushi pizza. To have a look at that click here. After making my California Roll Salad a few times I ran out of wasabi so went out to buy more. I felt like overnight every store switched to only the brands containing wheat…seriously! So I had a little talk with myself that went like this:

  • I’m happy to see that so many packages are clearly labelled ‘wheat’,
  • I know there is a trend to make products more cheaply and satisfy that consumer need. Wasabi-style may mean there is NO wasabi in the product,
  • I prefer to buy real food as much as possible, not food-like products.
  • Shopping for specialty ingredients takes time. Planning ahead is the best way to avoid frustration.

I feel better already…thanks for listening.

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 did buy gluten free wasabi powder and made it into paste in less than one minute…just add water.

One Pan Sushi Pizza

This recipe calls for just one square of seaweed and what I buy is the exact size of the pan I make it in. This recipe only requires one 8-inch square baking pan but I have two of them so I place an empty right one on top of my assembled sushi. I lay full cans of tomatoes or beans in the empty pan to weigh it down. Then the rice compresses while it sits in the fridge over night making it easier to cut.

For adventurous cooks you could use round moulds or empty tuna cans to make individual pizzas. I’ve never tried it since using a square pan is so easy. Either way it’s 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.