Smoked Tuna Sushi Pizza: Crispy Rice Base & Toppings
Smoked Tuna Sushi Pizza
A pan-crisped rice base supports avocado, prepared smoked tuna and vegetables. Make two smaller rounds so they are easier to lift and turn. Serves two to four, depending on the rest of the meal.
Use prepared smoked tuna labeled ready to eat for these toppings. Check the smoking method and serving instructions on our Smoked Yellowfin Tuna listing. Raw tuna needs a separate cooking method.
Ingredients
- 3 cups cooked short-grain sushi rice, measured after cooking
- 2 tablespoons unseasoned rice vinegar, 2 teaspoons sugar and ¼ teaspoon salt
- 2 tablespoons neutral oil, plus more if needed
- 8 oz prepared ready-to-eat smoked tuna
- 1 avocado and 2 teaspoons lemon juice
- ½ cucumber, 1 radish and ½ carrot, thinly sliced or shredded
- 1 tablespoon sesame seeds
- 2 tablespoons mayonnaise mixed with 1 teaspoon sriracha
Make the Rice Bases
- Cook rice according to its package instructions. Fold vinegar, sugar and salt through 3 cups cooked rice.
- Divide onto two small parchment-lined plates. Press into compact rounds about ½ inch thick. Refrigerate promptly until firm enough to lift; allow about 30 minutes, longer if needed.
- Heat half the oil in a nonstick skillet over medium heat. Carefully transfer one round into the pan, removing the parchment.
- Cook until a golden crust forms underneath, approximately 4–5 minutes. Turn with a wide spatula and cook the second side until crisp and the rice reaches 165°F throughout. Repeat with the remaining rice and oil. Reduce heat if the surface browns too quickly.
Add the Toppings
Mash avocado with lemon juice and spread over the cooked bases. Divide the prepared tuna, cucumber, radish and carrot between them. Add spicy mayo and sesame seeds. Cut into wedges with a sharp knife and serve promptly. Warm rice does not provide a cooking step for raw fish toppings.
Products You May Like
Variations and Troubleshooting
Use a little ponzu instead of spicy mayo, or mix 2 tablespoons mayonnaise with wasabi paste to taste. Add scallion, pickled ginger or nori strips if desired. Check packaged sauce ingredients for allergens.
If a base breaks, serve the crisp rice pieces with the toppings in bowls. A thinner topping layer is easier to cut and keeps the base crisp longer. For a bread-dough version, try smoked tuna pizza; for a simpler bowl, use our sushi bowl recipe.
Serving and Storage
Assemble close to serving for a crisp base. Keep fish, sauces and vegetables refrigerated until needed and follow the shortest applicable ingredient storage instructions. Pregnant, older or immunocompromised diners should avoid refrigerated smoked seafood unless cooked in a dish; see FDA guidance.
Collections You May Like
Browse the Smoked Fish collection.
Also in News
The Best Wines to Pair with Sea Urchin (Uni) Sushi – A Complete Guide
Looking for the perfect wine to pair with sea urchin sushi? Discover the best white wines, sparkling wines, and sake that enhance the rich, creamy flavor of uni sushi.
How to Open and Prepare Whole Sea Urchin (Uni) at Home
Learn how to cut and prepare sea urchin (uni) for sushi with this easy step-by-step guide. Discover expert techniques for selecting, cleaning, and serving fresh uni like a pro.
