Crispy Sushi Pizza 🍣

Hey Famlee 💕

Okay. This one is a project, but I promise it’s worth every minute.

Crispy, golden fried nori with a cream cheese-stuffed crust, sushi rice, and all your favorite sushi toppings piled on top - tempura shrimp, crab, avocado, wasabi mayo, eel sauce, the works. It’s part sushi, part pizza, and completely unlike anything else I’ve made for you.

This one takes some real steps, but nothing here is hard, just follow along and you’ll have something genuinely restaurant-level on your table.

Servings: 4–5
Prep: 30 minutes
Cook: 20 minutes

Wasabi Mayo

• ⅓ cup Kewpie mayonnaise

• 1 tbsp wasabi paste (adjust to taste)

• Juice of ½ lemon

Sushi Rice

• 1 cup sushi rice

• 1 cup water

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

Wet Batter

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1 cup ice-cold sparkling water

• ½ cup ice-cold water

Coating

• 2 cups panko breadcrumbs

Pizza Base

• 4–5 nori sheets

For Frying

• 2 cups vegetable oil

Toppings

• 6–8 store-bought tempura shrimp

• 4 oz cream cheese

• 4–8 oz imitation crab, diced

• 2 ripe avocados, diced

• Eel sauce

• Sriracha mayo

• Sesame seeds

• Sushi ginger, for serving (optional)

Make the sushi rice

1. Rinse the sushi rice under warm water until the water runs clear.

2. Combine the rice and water in a saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover, and cook for about 15 minutes, until the rice is tender and the water is absorbed.

3. While the rice cooks, combine the rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave for about 2 minutes, until the sugar dissolves.

4. Once the rice is cooked, turn off the heat and let it steam, covered, for 10 minutes.

5. Pour the vinegar mixture over the rice and gently fold it in, being careful not to mash the grains. Let it cool at room temperature for a few minutes before assembling.

Make the batter

6. In a bowl, whisk together the flour, baking powder, sparkling water, and ice-cold water until just combined. A few small lumps are fine.

Assemble the sushi pizzas

7. Using kitchen scissors, trim each nori sheet into a triangle-shaped pizza slice, cutting away the excess.

8. Spread a thin, even layer of sushi rice over each nori triangle, leaving a small border around the edges. Pipe a line of cream cheese around the edge to create a stuffed crust (or place a stick of imitation crab instead), then roll the edge over to seal.

Fry

9. Dip each sushi pizza into the wet batter, letting any excess drip off, then coat evenly in the panko breadcrumbs.

10. Heat oil in a skillet over high heat. Carefully fry the sushi pizzas for 2–3 minutes per side, flipping halfway through, until both sides are golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.

11. Cook the tempura shrimp according to the package instructions.

Top and serve

12. Spread the wasabi mayo over each crispy sushi pizza. Top with the tempura shrimp, diced imitation crab, and diced avocado.

13. Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with sesame seeds.

14. Serve immediately. Garnish with sushi ginger, if desired.

Jess’ Tips 💕

Make sure the cream cheese is fully enclosed in the nori sheet before frying. This keeps it from bursting or leaking out while it cooks.

No wasabi mayo? No problem. Plain cream cheese or mashed avocado works great as a base to help your toppings stick.

Make this one and tell me how it turned out - drop a comment or tag me, I have to see this 🥹💕

Love you, Famlee.

Jess