Hardy Buoys Smoked Fish

Smoked Salmon Sushi Pizza
Yield: 1 – 5 inch pizza

The sushi pizza is the size of a personal sized pizza and a great meal to share with your household bubble when the Turkey leftovers are gone. Fun to make, fun to eat! This recipe was created for Hardy Buoys by Kellie Dukes, of Dukes Dining.

Ingredients

• ½ cup Sushi Rice
• ¾ cup Water
• 1 tbsp Rice Vinegar
• ½ tsp White Sugar
• ½ tsp Wasabi Paste
• 1 tsp Japanese Mayonnaise or whatever you have on hand
• 1 sheet of Nori cut in a 5 inch circle ½ Avocado – sliced thinly
• 1 ½ inch piece of Carrot – peeled and diced very small (Brunoised)
• 1 ½ inch piece of Long English Cucumber – seeded and cut into matchsticks (Julienned)
• 1 piece Hardy Buoys Smoked Fish Smoked Atlantic Belly Meat – separated into 9 large flakes Green Onion – sliced thinly on the diagonal for garnish – optional
• Flying Fish Roe for garnish – optional
• Toasted Sesame Seeds for garnish – optional
• Sriracha Sauce for garnish – optional

Method

1. In a small pot bring water to a boil over high heat. Stir in rice. Reduce heat to low. Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and let stand covered for 10 minutes. Uncover, sprinkle with vinegar and sugar. Fluff with a fork. Let cool completely.
2. Wet hands with water. Place rice on a cutting board and make a round rice cake (aka the pizza crust), 5 inches wide and ¾ of an inch thick. Place on a plate.
3. Spread the rice pizza crust evenly with the wasabi paste using a gentle hand. Top the wasabi paste with mayonnaise.
4. Place the nori sheet round on top of the mayonnaise.
5. Top the nori sheet with the sliced avocado, brunoised carrot, and julienned cucumber in that order making sure to cover from edge to edge.
6. Position the Hardy Buoys Smoked Fish Smoked Atlantic Belly Meat flakes evenly spaced in a star shape from the centre to the edge of the pizza crust.
7. Place a small dollop of flying fish roe at the edge of the crust between the flakes and in the centre of the pizza in the middle of the belly flakes.
8. Arrange a green onion slice between each of the smoked salmon flakes on top of the flying fish roe at the edge of the pizza crust and 3 green onion slices on the flying fish roe in the centre of the pizza.
9. In the centre of each green onion slice add a drop of Sriracha Sauce.
10. Sprinkle with toasted sesame seeds and serve.
11. Enjoy!