Vegan Sushi Pizza
Elevate your vegan dining experience with this creative and delicious Vegan Sushi Pizza—a mouthwatering fusion of sushi and pizza that’s as vibrant as it is flavorful. This recipe features a golden, crispy sushi rice crust topped with a sheet of savory nori, colorful layers of fresh avocado, cucumber, carrots, and protein-packed edamame. Finished with a drizzle of spicy vegan mayo, a sprinkle of toasted sesame seeds, and a dash of green onion, this dish is bursting with umami and fresh, zesty flavors. Perfect for sharing or savoring solo, this unique plant-based dish is not only visually stunning but also easy to prepare in just under an hour. Enjoy it sliced into wedges and dipped into a rich soy-sesame sauce for the ultimate sushi-inspired indulgence. Perfect for sushi enthusiasts and vegans alike, this fun and flavorful creation is sure to impress!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons avocado oil (or other neutral oil)
- 1 whole nori sheet
- 1 whole ripe avocado
- 0.5 medium cucumber
- 1 small carrot
- 0.5 cup edamame (shelled and steamed)
- 2 tablespoons vegan mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon toasted sesame seeds
- 1 stalk green onion
- 1 tablespoon soy sauce (gluten-free if necessary)
- 1 teaspoon toasted sesame oil
Instructions
Rinse the sushi rice in cold water until the water runs clear, then drain.
In a medium pot, combine the rinsed rice with 1.25 cups of water. Cover, bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the water is fully absorbed.
While the rice cooks, combine rice vinegar, sugar, and salt in a small bowl. Microwave or heat gently to dissolve the sugar, then set aside.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Preheat a large nonstick skillet over medium heat. Grease it with 1 tablespoon of avocado oil.
Spread the sushi rice in the skillet to form a round, pizza-style crust, about ½ inch thick. Press gently with a spatula to compact it.
Cook the rice crust for 6–8 minutes per side, or until golden brown and slightly crispy. Add more oil if necessary when flipping. Remove the crust and allow it to cool slightly.
Place the rice crust on a serving plate. Lay a nori sheet on top of the crust, pressing it gently to adhere.
Slice the avocado, cucumber, and carrot into thin strips. Arrange them evenly across the nori sheet, along with the edamame.
In a small bowl, mix the vegan mayonnaise with sriracha to create a spicy mayo drizzle. Adjust the sriracha to your desired spice level.
Drizzle the spicy mayo over the sushi pizza, then sprinkle with toasted sesame seeds.
Finely chop the green onion and sprinkle it over the top.
In another small bowl, combine soy sauce and sesame oil to create a dipping sauce.
Slice the sushi pizza into wedges, serve with the dipping sauce on the side, and enjoy!
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1749 mg | 37% | |
*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.
