Spicy Salmon Sushi Pizza

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I’m obsessed with this spicy salmon sushi pizza made with spicy mayo, sushi-grade salmon, avocado, scallions, and jalapeño on a tortilla crust.

Spicy Salmon Sushi PizzaSpicy Salmon Sushi Pizza

I love the sushi pizza at a neighborhood restaurant, so I set out to make my own. After much trial and error and asking my Instagram followers for help with the crust, I finally landed on the winning recipe – it’s so good! Great with sushi-grade salmon or tuna and you can make the tortilla crust in the air fryer or oven. They are dairy-free and gluten-free if made with Siete gluten-free tortillas but any tortillas will work. If you like sushi as much as I do, you might also love these California Shrimp Stacks, Tuna Poke Bowls, or Spicy Canned Salmon Bowls.

Spicy Salmon Sushi PizzaWhere to Buy Sushi-Grade Salmon:

I go to my local H Mart to buy salmon sashimi, but any supermarket that has a person making fresh sushi would sell s to you. You can also ask your local fishmonger for sushi grade salmon.

Sushi Pizza Ingredients Tortillas: I used Siete’s gluten-free casava tortilla, but you can use any tortilla you like. Avocado: Two ounces of avocado is about half of a small hass avocado. Salt for the mashed avocado Salmon: Buy eight ounces of fresh sushi-grade salmon. Spicy Mayo: Mayonnaise and sriracha Scallions: Mix half of the scallions with the salmon and keep the other half for garnish. Oil: Use toasted sesame oil for the salmon sauce. Soy Sauce: Swap it for tamari or coconut aminos if you’re gluten-free. Sesame Seeds: Sprinkle a teaspoon of black or white sesame seeds on top of the pizza. Jalapeño: Thinly slice a jalapeño.

How to Make Spicy Salmon Sushi Pizza

Salmon: Combine the salmon, mayo, sriracha, half of the scallions, sesame oil, and soy sauce in a medium bowl. Avocado: Mash the avocado and season it with a pinch of salt. Tortilla Crust: To make the tortillas crisp, air fry or bake them before topping them with the sushi. Air fry the tortillas one at a time at 400°F for 60 to 90 seconds on each side. I place a rack on them so they don’t blow around. To bake them, preheat the oven to 425°F and bake on a sheet pan for five to six minutes, flipping halfway. Sushi Pizza Toppings: Put half of the avocado and salmon on each tortilla. Top with the jalapeños, remaining scallions, and sesame seeds. Drizzle with more soy sauce, sriracha, or spicy mayo.
How to Store Sushi Pizza

Sushi-grade salmon is best eaten the day it’s purchased, and this pizza won’t really hold in the fridge. I recommend only making as much as you are going to eat at one time. The recipe is easy to double or triple if you’re feeding more people.

Variations: Swap the salmon with sushi-grade tuna. Don’t like raw fish? Use cooked salmon instead. Make a crispy rice crust: Press cooked brown rice into a small round air fryer pizza dish, and air fry it at 400°F for 5 minutes on each side. Spiciness: If you aren’t a fan of spicy sushi, omit or reduce the amount of sriracha and cut the seeds and ribs out of the jalapeño. Substitute sesame seeds with furikake seasoning. salmon sushi ingredientssushi grade salmonspicy salmontortilla crust with avocadoSalmon Sushi Pizza with jalapenoMore Sushi-Inspired Recipes You’ll Love Ahi Tuna Poke Stacks Ahi Poke Bowl with Mango Tuna Poke Salad Tofu Poke Bowl Shoyu Ahi Tuna Poke

Prep: 5 minutes

Cook: 12 minutes

Total: 20 minutes

Yield: 2 servings

Serving Size: 1 pizza

2 6 inch tortillas, gluten-free or whole wheat (I used Siete casava flour)2 ounces avocado, from 1/2 small haaskosher salt8 ounces sushi-grade salmon, or sashimi, skin removed and minced fine2 tablespoons mayonnaise2 teaspoons sriracha2 tablespoons sliced scallions, divided1 teaspoon toasted sesame oil1 teaspoon soy sauce or gluten-free tamari1 teaspoon black and white sesame seeds1 thin sliced jalapeño

In a medium bowl combine salmon, mayo, sriracha, half the scallions, sesame oil and soy sauce.

Mash together the avocado and a pinch of salt.

Place the tortilla in the air fryer, and air fryer 400F 1 to 1 1/2 minutes on each side, until crisp. (I place a rack on top so it doesn’t blow around). Repeat with the second.

To do this in the oven, bake in a 425F preheated oven on a sheet pan 5-6 minutes, flipping halfway.

Place the tortilla on a cutting board, top with half of the mashed avocado. Divide the salmon and spread on top.

Lay on sliced jalapeño, remaining scallions and sprinkle with sesame seeds.

Drizzle with more soy sauce or sriracha, if desired. (Or use spicy mayo)

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Serving: 1 pizza, Calories: 403 kcal, Carbohydrates: 17 g, Protein: 24.5 g, Fat: 26.5 g, Saturated Fat: 5.5 g, Cholesterol: 68 mg, Sodium: 527 mg, Fiber: 4.5 g, Sugar: 2 g