Mini Sushi Pizza
If you love sushi as much as we do, you’ve probably tried to make your own at home. If your skill level is in line with ours, it was probably not the master pieces you regularly savour at your local sushi bar… This fact didn’t change for us over the next 3 attempts. We can however, do nigiri (rice ball topped with sashimi, prawns or veggies), sashimi (slices of uncooked fish), salmon roses (riec ball wrapped in salmon, topped with sushi mayonnaise and caviar) and hand rolls (a nori or seaweed cone, filled with ingredients of your choice). Anything that had to be rolled resulted in dismal fall-apart failure.
Down but not defeated, we decided to try a variety of different dishes that gives you those authentic sushi flavours without the advanced skill level required. We consoled ourselves in the fact that In Japan, it takes longer to qualify as a sushi chef than it does to become a practicing medical doctor…
For the base
- 1 Cup sushi rice
- 1 ½ Cup water
- ¼ Cup rice vinegar
- 1 Tbsp vegetable oil
- ¼ Cup sugar
- ½ Tsp salt
- Oil of frying
- Rinse the rice in a strainer or colander until the water runs clear.
- In a medium saucepan, bring the water to a boil and add the rice.
- Reduce the heat to low, cover and cook for 20 minutes.
- The rice should be tender and all the water should be absorbed.
- Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt.
- Simmer the mixture over medium heat until the sugar dissolves.
- Let the mixture cool.
- Use a wooden spoon to fold the mixture into the rice.
- The mixture will make the rice wet and glossy, but will be absorbed into the rice in a couple of minutes.
- Roll the rice into bite-sized balls, and flatten into patties of 1-1½ cm thick. Make sure the patties aren’t too loose, or too thin.
- Wrap individual patties in baking or wax paper and place in the freezer until frozen solid.
- The freezing will hold the rice grains together during the frying process. If you choose not to freeze the rice patties, the will loosen during the frying process and come apart. Full disclosure: it can be done, but more than half of our patties came apart (in 3 separate attempts), and the ones that stayed intact, was very difficult to eat.
- Once your rice patties are frozen solid, you can fry them.
- Over medium-high heat, add about ½-1 cm oil in a frying pan.
- Once the oil reached cooking temperature, add the rice patties and fry them until golden brown and crispy.
- Note: Do not overcrowd the pan and keep in mind that you do not have to cook the patties, they only need to be browned on the outside and defrosted/ warmed on the inside.
- Remove the browned patties from the oil, and drain on a plate lined with kitchen paper to remove excess oil.
- Set aside to cool.
- 1 Avocado
- 200g Sushi quality Norwegian salmon fillet (If you do not have access to a reliable supplier of fresh, sushi grade salmon, consider using store bought smoked salmon ribbons, you’ll need about 100g as they are typically very thinly sliced)
- 1 lemon for coating avocado
- sesame seeds for garnish
- a couple of sprigs chives for garnish
- ¼ Cup sushi mayonnaise/ regular mayonnaise
- 1 tbsp of your favourite sriracha (or spicy chilli sauce of your choosing)
- Sweet Indonesian soy for dipping (Sweet Indonesian soy is a mixture of soy sauce and molasses)
- Pickled ginger.
- Combine mayonnaise and sriracha and spread a thin layer on each crispy rice patty.
- Finely dice avocado and coat with lemon juice to avoid browning.
- Slice raw salmon into thin ribbons and roll to tiny roses.
- Spoon teaspoonfuls of the avocado mixture onto the rice patties.
- Top with a small salmon rose.
- Slice chives into small sections and sprinkle over the mini pizzas for garnish.
- Sprinkle sesame seeds over mini pizzas for garnish.
- Serve with pickled ginger and sweet Indonesian soy sauce for dipping, or drizzle over mini pizzas.
- Serve immediately and enjoy!