How to make Canadian Sushi Pizza

Music: Ad Break by @NolanPilgrim

Bringing you a 90's Canadian classic. Sushi Pizza was how my mom took me from a kid who hated the taste of any fish to someone who would eat sushi every day if he could.

Recipe:

Ingredients

For The Crust:

Sushi Rice
A Simple Sushi Rice Seasoning
- Rice Wine Vinegar
- Sugar
- Dashi/Kombu
- Mirin or Sake
Oil for Frying

For the Spicy Mayo
Sriracha
Kewpie (or any kind of) Mayonnaise
Rice Wine Vinegar

For the Topping
Salmon (Or any fish suitable for sushi)
Scallions
Ikura (salmon roe)
Ponzu
Fried Salmon Skin

Directions

The Day Before:

- Make you sushi rice crust by cooking the rice according to the directions
- Mix in the sushi rice seasoning (1/8c seasoning for every cup of rice) until incorporated and the rice starts to get sticky
- Wet your hands with water and form the rice into crusts
- Wrap the crusts with wax paper and store in the freezer overnight

Day Of

- Remove the crusts from the freezer
- Generously coat a nonstick frying pan with oil
- fry the crust on one side until golden an flip with a toss, using utensils might break the crust
- add more oil around the other side and allow to fry again
- once golden allow the crust to slide off the pan onto a tray lined with paper towel and allow to cool

Prepare you fish as needed

Spicy Mayo is a 1:2 ratio of sriracha to mayo but 1:1 if you prefer more spice, a splash of rice wine vinegar after and mix.

Once the crust has cooled, brush on the mayo and top with salmon and other toppings you want.

Cut into slices with a sharp knife. Serve immediately.