Description
Crispy Smoked Salmon Sushi Pizza features golden-fried nori triangles coated with panko breadcrumbs, topped with smoked salmon, creamy avocado, and luscious cream cheese, finished with sriracha mayo and eel sauce. This inventive fusion appetizer is perfect for entertaining guests or adding a gourmet touch to any meal.
Ingredients
Scale
- 3 nori sheets, cut into large triangle shapes
- 2 cups cooked sushi rice, seasoned with sushi vinegar and cooled to room temperature
- 2 tablespoons sushi vinegar, for seasoning the rice
- 1/2 cup all-purpose flour, for the coating slurry
- 1/4 cup cornstarch, combined with flour for a smoother texture
- 1/4 cup water, or more as needed to achieve a smooth slurry consistency
- 1 cup Japanese panko breadcrumbs, for extra crispiness
- 2 cups oil for frying, vegetable or canola oil
- 8 ounces smoked salmon, thinly sliced
- 1 ripe avocado, sliced
- 4 ounces cream cheese, sliced or spread
- 1/4 cup sriracha mayo, or mixed to taste
- 3 tablespoons eel sauce, for drizzling
- 2 tablespoons furikake, for garnish
- Optional Ingredients, thinly sliced cucumber, pickled ginger, green onions, sesame seeds, or wasabi mayo
Instructions
- Prepare the Sushi Rice: Cook 2 cups of sushi rice according to package directions, then transfer to a large shallow bowl. While the rice is still warm, drizzle with 2 tablespoons of sushi vinegar and gently fold to combine, being careful not to mash the grains. Spread the rice on the bowl and fan it for 5-10 minutes until cooled to room temperature.
- Cut and Prepare Nori: Take 3 nori sheets and cut each into 2-3 large triangle shapes using a sharp knife or scissors for clean cuts.
- Create the Coating: In a shallow bowl, whisk together 1/2 cup flour and 1/4 cup cornstarch, then gradually add water while stirring until you reach a smooth, pancake-batter-like consistency. Pour 1 cup of Japanese panko breadcrumbs into a separate shallow bowl for dipping.
- Assemble the Pizzas: Spread a thin, even layer of cooled sushi rice over each nori triangle, leaving about 1/4 inch of nori visible at the edges. Gently fold the upper portion of the nori triangle over the rice layer and press softly to create a sealed pocket.
- Coat with Breadcrumbs: Dip each triangle into the flour slurry, coating both sides, then immediately press into the panko breadcrumbs until fully covered on all surfaces.
- Fry to Golden Perfection: Pour about 2 cups of oil into a medium saucepan or large skillet and heat to 350 degrees Fahrenheit, about 5 minutes. Carefully place coated nori triangles into the hot oil, working in batches of 3-4 to avoid crowding, and fry for 2-3 minutes per side until golden brown and crispy. Using a slotted spoon or tongs, transfer fried triangles to a paper towel-lined plate to remove excess oil.
- Top the Pizzas: Place 2-3 slices of smoked salmon on top of each warm crispy triangle, followed by fresh avocado slices and small pieces of cream cheese. Generously drizzle each pizza with sriracha mayo and eel sauce in a crisscross pattern.
- Garnish and Serve: Finish with a pinch of furikake and serve immediately while the crust is still crispy and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes