Description
This Salmon Sushi Bake Flatbread Pizza combines the comforting flavors of pizza with the vibrant tastes of sushi, topped with a spicy drizzle that adds a delightful kick. It’s a quick and easy dish that will impress your family and friends with its unique fusion of textures and flavors.
Ingredients
Scale
- 1 large flatbread or naan (about 10–12 inches)
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 ounces cooked salmon (or sushi-grade raw salmon, if preferred)
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup green onions, finely chopped
- ½ ripe avocado, sliced
- 1 tablespoon sesame seeds (optional)
- Nori sheets (for garnish, optional)
- 2 tablespoons mayonnaise (preferably Kewpie or Japanese mayo)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 425°F (220°C). This temperature allows for a crispy flatbread base while melting the cheese perfectly.
- Rinse the sushi rice under cold water until the water runs clear. This step removes excess starch, ensuring a fluffy texture. Drain well.
- In a medium saucepan, combine the rinsed sushi rice and 1 ¼ cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Avoid lifting the lid during cooking, as this can let steam escape.
- Once cooked, remove the rice from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the rice vinegar, sugar, and salt. This adds flavor and helps the rice cool down for easier handling.
- While the rice cools, prepare the flatbread. Place the flatbread on a baking sheet lined with parchment paper. Spread the softened cream cheese evenly over the flatbread, reaching all the corners.
- Layer the cooked sushi rice over the cream cheese, spreading it out evenly with a spatula. This creates a beautiful base for the rest of the toppings.
- Next, flake the cooked salmon (or raw, if using sushi-grade) and distribute it evenly over the rice. Make sure the salmon is well-spread to ensure each bite has flavor.
- Sprinkle the shredded mozzarella cheese over the salmon, followed by the chopped green onions and avocado slices. The mozzarella will melt and bind the toppings together.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and lightly golden. Keep an eye on it to prevent burning — a golden top indicates it’s ready!
- While the pizza is baking, prepare the spicy drizzle. In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, lime juice, and sesame oil until smooth. Adjust sriracha for desired heat.
- Once the pizza is done, remove it from the oven and let it cool for a couple of minutes. Drizzle the spicy sauce generously over the top, and sprinkle with sesame seeds and nori sheets if desired. Slice and serve hot!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Don’t rush the rice! Allowing it to sit covered after cooking helps achieve the perfect sticky texture. For an even crispier base, consider baking the flatbread for 3-5 minutes before adding the toppings. When choosing salmon, always opt for the freshest option you can find. To prevent sogginess, avoid overloading the flatbread with toppings.