Polly Pocketsy

Sushi Pizza

Rinse your rise using a fine-mesh strainer.

Bring a pot filled with 1 3/4 cups of water to boil.

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.

Simmer for 16-18 mins or until all of the liquid is absorbed and the rice is tender.

Heat rice vinegar in a pan and drizzle over the cooked sushi rice.

Cut each piece of seaweed into pizza shaped triangles.

On a dry pan, toast the seaweed scraps on medium heat until curly.

Blend the Japanese mayo, lemon juice, lemon rind and toasted seaweed in a blender.

Spread sushi rice over your pizza triangles then tuck and fold the end to form a stuffed crust.

Begin by thawing prawns and de-shelling them.

Heat with butter and garlic on medium heat.  

Remove prawns from the heat once they become slightly pink and lose their translucent look.

Place a little bit of mayo on the sushi pizza and cover with smoked salmon pieces.

Top off with prawns, capers, black sesame seeds, green onions and a generous drizzle of Japanese mayo.