Vegetarian Sushi Pizza
Combine the elegance of sushi with the fun of pizza to create a culinary masterpiece: Vegetarian Sushi Pizza! This innovative fusion recipe features a crispy, golden sushi rice crust topped with an array of fresh, colorful vegetables like creamy avocado, crunchy cucumber, and vibrant carrot. Enhanced with spicy mayo, nori strips, and a sprinkle of white and black sesame seeds, every bite offers a delightful mix of textures and flavors. Quick and easy to prepare, this dish is perfect for sushi lovers seeking a creative vegetarian twist. Whether served as a unique appetizer or a light main course, this sushi pizza is sure to impress and satisfy.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 Avocado
- 0.5 Cucumber
- 1 Carrot
- 2 Nori seaweed sheets
- 2 tablespoons Soy sauce
- 1 teaspoon White sesame seeds
- 1 teaspoon Black sesame seeds
- 2 tablespoons Mayonnaise (vegetarian-friendly)
- 1 tablespoon Sriracha
- 0.5 cup Edamame (optional, shelled)
- 2 tablespoons Vegetable oil
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice doesn't clump.
In a pot, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 18-20 minutes, or until the water is fully absorbed. Remove from heat and let it rest for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a spatula. Allow the rice to cool to room temperature.
Lightly oil a non-stick frying pan with 1 tablespoon of vegetable oil. Spread the sushi rice into the pan to form a circular, pizza-shaped crust about 1/2 inch thick. Press down with damp hands to compact the rice.
Cook the rice crust over medium heat for 5-7 minutes on each side, or until golden and crispy. Add another tablespoon of oil when flipping if needed. Set aside to cool slightly.
While the crust cools, prepare the toppings. Slice the avocado, cucumber, and carrot into thin strips or small pieces. Cut the nori sheets into thin strips or squares.
In a small bowl, whisk together the mayonnaise and sriracha to make a spicy mayo sauce. Adjust the sriracha quantity to taste.
Spread a thin layer of the spicy mayo over the cooled sushi rice crust. Arrange the avocado, cucumber, carrot, and optional edamame evenly over the top, as if decorating a pizza.
Scatter nori pieces over the toppings, then sprinkle with white and black sesame seeds for additional flavor and visual appeal.
Drizzle soy sauce lightly over the pizza or serve it on the side for dipping.
Slice the sushi pizza into wedges using a sharp knife or pizza cutter, and serve immediately.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 338 mg | 7% | |
*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.
