Easy Sushi Pizza

Main, Seafood | March 7, 2017 | By

Wow!  Believe it or not, this gorgeous sushi pizza is so easy to make!  Don’t be intimidated by its picture-perfect appeal!  (I know, it’s almost too pretty to eat.)  Grab your rice cooker and follow this recipe. Finding sushi-grade fish can sometimes be a challenge. But, guess what?  I was so excited to see that Whole Foods started carrying frozen sushi-grade salmon and tuna from “Sushi at Home!”  This fish tastes just as good as it does at my favorite sushi restaurant!  You really can top this rice pizza with any of your favorites, not just raw fish.  Be creative folks!  How about smoked salmon, cooked crab, or pickled veggies?  Yum, yum, and yum!  And, don’t forget the wasabi!

Make the rice pizzas using short-grain sushi rice cooked in a rice cooker and oven-baked (not fried).  So healthy!

Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

Cut pizza slices of sushi like you would a traditional pizza!  Serve your sushi pizza with your favorite dipping sauces, wasabi, and pickled ginger.

Easy Sushi Pizza
 
Author:
Serves: 4
Ingredients
  • 2 cups cooked sushi rice (recipe below)
  • 1 egg white
  • ¼ teaspoon toasted sesame seeds
  • 1 small cucumber, peeled and thinly sliced
  • 2 small ripe avocados, pitted and sliced thinly
  • 6 oz. sushi-grade salmon
  • 6 oz. sushi-grade yellowfin tuna
  • Small package of wakame seaweed salad
  • Black sesame seeds for garnish
  • Wasabi paste, pickled ginger, and soy sauce for serving
Instructions
  1. Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
  2. Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  3. To make perfect sushi rice:
  4. Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  5. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Notes
Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. Wakame seaweed salad and pickled ginger are available in the sushi section at most grocery stores, as well as Asian markets.

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Asian Rubbed Salmon

Seafood | February 28, 2017 | By

Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!

Asian Rubbed Salmon
 
Author:
Serves: 4
Ingredients
  • 1 teaspoon ground coriander
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon honey powder or teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons canola oil
  • Fresh thyme or cilantro for garnish
  • Lemon wedges for garnish
Instructions
  1. Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.
Notes
Honey powder can be found at specialty spice stores like Penzy's.

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Chicken Satay Skewers with Spicy Peanut Sauce

chicken satay skewers

Main, Poultry, Starters | February 21, 2017 | By

How many ways can you cook chicken? Stop hitting yourself over the head with a meat mallet because you’re stuck on the same old recipes! Find some wooden skewers and make this easy and fun-to-eat chicken dish! You can serve it as a starter, or make it a main course with steamed rice on the side. I’ve skewered it with both chicken cutlets or cut-up chicken breasts. Either will do. The chicken doesn’t take long to grill using an indoor grill pan or outdoor grill, so stay on top of it! If you have any leftovers, top a salad with this chicken — so tasty!

Chicken Satay Skewers with Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
For the Marinade
  • 2 teaspoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sambal oelek
  • ½ teaspoon fresh lime juice
  • 1 tablespoon grated ginger
  • Handful chopped fresh cilantro
  • 1 pound skinless, boneless chicken tenders
  • 8 bamboo skewers soaked for 30 minutes
Spicy Peanut Dipping Sauce
  • 2 tablespoons light coconut milk
  • ¼ cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed or grated garlic
  • ¼ cup creamy peanut butter
Instructions
  1. In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread each chicken tender onto a bamboo skewer.
  2. Heat a grill pan or grill on medium-high. Spray with cooking spray first so chicken doesn't stick. Grill chicken 2 to 3 minutes on each side until cooked through and light grill marks appear. Serve with dipping sauce.
To make dipping sauce
  1. Combine all ingredients into blender and blend until smooth and creamy.
Notes
Also good with rice on the side if serving as an entree.

Sambal oelek can be found at specialty Asian markets and select grocery stores.

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