Gluten-Free Sushi Pizza
Elevate your sushi game with this irresistible Gluten-Free Sushi Pizza! This innovative recipe transforms classic sushi ingredients into a crispy rice crust topped with vibrant sashimi-grade salmon, creamy avocado, crisp cucumber, and scallions, all drizzled with gluten-free spicy mayo and a sprinkle of sesame seeds for added flair. Perfect for sushi lovers seeking a gluten-free twist, this dish combines bold flavors with stunning presentation, making it a show-stopping appetizer or light meal. With its quick prep time and easy techniques, you’ll enjoy the delightful crunch of pan-seared sushi rice paired with fresh toppings in every bite. Serve it sliced like a pizza for a fun, shareable dining experience!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 2 tablespoons Avocado oil
- 1 tablespoon Gluten-free soy sauce
- 4 ounces Sashimi-grade salmon
- 1 whole Avocado
- 0.5 whole Cucumber
- 2 tablespoons Gluten-free spicy mayo
- 1 tablespoon Sesame seeds
- 1 whole Nori sheet
- 2 stalks Scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice using a spatula. Let the rice cool to room temperature.
Preheat a non-stick skillet over medium heat. Lightly grease the skillet with 1 tablespoon of avocado oil.
Spread half of the cooked sushi rice into a circular shape (about 8 inches in diameter) in the skillet, pressing it down gently with a spatula. Cook for 4-5 minutes per side, or until the crust is golden and crispy. Repeat with the remaining rice to create a second crust if desired.
Place the rice crust on a plate or board and brush the top lightly with gluten-free soy sauce.
Thinly slice the sashimi-grade salmon, avocado, cucumber, and scallions.
Arrange the salmon, avocado, cucumber, and scallions on top of the rice crust in an even layer.
Drizzle the gluten-free spicy mayo on top and sprinkle with sesame seeds.
Cut the nori sheet into thin strips and use as additional garnish or for flavor.
Slice the sushi pizza into wedges like a traditional pizza and serve immediately.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
