Ingredients
6 sheets seaweed
2 cup Japanese mayo (kewpie)
1 ½ cup sushi rice
7 prawns
7 pieces smoked salmon (bite sized)
2 tbs lemon juice
1 tbs lemon rind (shaved)
1 tbs black sesame seeds
¼ cup rice vinegar
1 tbs sugar
1 tsp capers
green onions
butter
garlic
Tools
fine-mesh strainer
blender
Directions
Step 1
Cook your sushi rice.
1 ½ cup sushi rice
Step 2
Rinse your rise using a fine-mesh strainer.
1 ½ cup sushi rice
fine-mesh strainer
Step 3
Bring a pot filled with 1 3/4 cups of water to boil.
Step 4
Add rice to the pot. With a sheet of kombu seaweed on top if you'd like. Cover with a top and reduce the heat to medium low to maintain a simmer.
1 sheet seaweed
Step 5
Simmer for 16-18 mins or until all of the liquid is absorbed and the rice is tender.
Step 6
Heat rice vinegar in a pan and drizzle over the cooked sushi rice.
¼ cup rice vinegar
Step 7
Cut each piece of seaweed into pizza shaped triangles.
6 sheets seaweed
Step 8
On a dry pan, toast the seaweed scraps on medium heat until curly.
Step 9
Blend the Japanese mayo, lemon juice, lemon rind and toasted seaweed in a blender.
2 cup Japanese mayo (kewpie)
2 tbs lemon juice
1 tbs lemon rind (shaved)
6 sheets seaweed
blender
Step 10
Spread sushi rice over your pizza triangles then tuck and fold the end to form a stuffed crust.
Step 11
Cook your prawns.
7 prawns
Step 12
Begin by thawing prawns and de-shelling them.
Step 13
Heat with butter and garlic on medium heat.
butter
garlic
Step 14
Remove prawns from the heat once they become slightly pink and lose their translucent look.
Step 15
Place a little bit of mayo on the sushi pizza and cover with smoked salmon pieces.
Japanese mayo (kewpie)
7 pieces smoked salmon (bite sized)
Step 16
Top off with prawns, capers, black sesame seeds, green onions and a generous drizzle of Japanese mayo.
7 prawns (cooked)
1 tsp capers
1 tbs black sesame seeds
green onions
Japanese mayo (kewpie)
