Sushi rice is a short grained starchy rice that becomes sticky as it cooks and hold together well making it the ideal rice for a pizza base. The sushi crust is slightly crispy yet chewing in texture.
Directions for: Mini Sushi Pizza
Ingredients
Rice Patty2 cups sushi rice
2 cups cold water
cup rice vinegar
2 Tbsp granulated sugar
1 Tbsp salt
4 tsp canola oil
avocado, sliced
lb(s) sushi-grade salmon, thinly sliced
cup English cucumber
2 Tbsp sliced green onion
Tbsp kelp caviar
tsp black sesame seeds
Wasabi Aioli1 egg yolk
1 tsp Dijon mustard
1 cup canola oil
2 tsp wasabi powder
2 Tbsp rice vinegar
Directions
Rice Patty1. In fine sieve, rinse rice in 3 changes of cold water, stirring vigorously until water runs clear. Drain well.
2. In a medium saucepan, bring rice and water to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
3. In a large bowl, combine rice vinegar, salt and sugar. Stir until sugar and salt have dissolved. Add to warm rice and mix gently to coat. Let stand for 10 minutes.
4. Divide rice mixture into 4 balls. On a piece of parchment paper, flatten each ball into a 5-inch round.
5. Heat 4 tsp of oil in a large non-stick skillet over medium-high heat. Cook one sushi crust, turning once, until crisp and lightly golden, about 2 minutes per side. Repeat with remaining sushi crusts.
6. Transfer to cutting board and cut each crust into quarters. Top with avocado, cucumber, salmon and green onions. Top with kelp caviar, sprinkle with sesame seeds, and drizzle with wasabi aioli. Serve.
Wasabi Aioli1. In a medium bowl, whisk egg yolk with mustard. Whisking constantly, slowly drizzle in oil until mixture is emulsified. Whisk in wasabi powder and rice vinegar.
Video
See more: Comfort Food, Eggs/Dairy, Fish, GCC seafood, Great Canadian Cookbook, Japanese, Main, Rice/Grain, Vegetables