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I’m obsessive about this spicy salmon sushi pizza made with spicy mayo, sushi-grade salmon, avocado, scallions, and jalapeño on a tortilla crust.

Spicy Salmon Sushi Pizza

I like the sushi pizza at a neighborhood restaurant, so I got down to make my very own. After much trial and error and asking my Instagram followers for help with the crust, I finally landed on the winning recipe – it’s so good! Great with sushi-grade salmon or tuna and you’ll be able to make the tortilla crust within the air fryer or oven. They’re dairy-free and gluten-free if made with Siete gluten-free tortillas but any tortillas will work. If you happen to like sushi as much as I do, you may additionally love these California Shrimp Stacks, Tuna Poke Bowls, or Spicy Canned Salmon Bowls.

Where to Buy Sushi-Grade Salmon:

I am going to my local H Mart to purchase salmon sashimi, but any supermarket that has an individual making fresh sushi would sell s to you. You too can ask your local fishmonger for sushi grade salmon.

Sushi Pizza Ingredients

• Tortillas: I used Siete’s gluten-free casava tortilla, but you should utilize any tortilla you want.
• Avocado: Two ounces of avocado is about half of a small hass avocado.
• Salt for the mashed avocado
• Salmon: Buy eight ounces of fresh sushi-grade salmon.
• Spicy Mayo: Mayonnaise and sriracha
• Scallions: Mix half of the scallions with the salmon and keep the opposite half for garnish.
• Oil: Use toasted sesame oil for the salmon sauce.
• Soy Sauce: Swap it for tamari or coconut aminos in the event you’re gluten-free.
• Sesame Seeds: Sprinkle a teaspoon of black or white sesame seeds on top of the pizza.
• Jalapeño: Thinly slice a jalapeño.

Learn how to Make Spicy Salmon Sushi Pizza

• Salmon: Mix the salmon, mayo, sriracha, half of the scallions, sesame oil, and soy sauce in a medium bowl.
• Avocado: Mash the avocado and season it with a pinch of salt.
• Tortilla Crust: To make the tortillas crisp, air fry or bake them before topping them with the sushi. Air fry the tortillas separately at 400°F for 60 to 90 seconds on all sides. I place a rack on them in order that they don’t blow around. To bake them, preheat the oven to 425°F and bake on a sheet pan for five to 6 minutes, flipping halfway.
• Sushi Pizza Toppings: Put half of the avocado and salmon on each tortilla. Top with the jalapeños, remaining scallions, and sesame seeds. Drizzle with more soy sauce, sriracha, or spicy mayo.

Learn how to Store Sushi Pizza

Sushi-grade salmon is best eaten the day it’s purchased, and this pizza won’t really hold within the fridge. I like to recommend only making as much as you’ll eat at one time. The recipe is simple to double or triple in the event you’re feeding more people.

Variations:

• Swap the salmon with sushi-grade tuna.
• Don’t like raw fish? Use cooked salmon as a substitute.
• Make a crispy rice crust: Press cooked brown rice right into a small round air fryer pizza dish, and air fry it at 400°F for five minutes on all sides.
• Spiciness: If you happen to aren’t a fan of spicy sushi, omit or reduce the quantity of sriracha and cut the seeds and ribs out of the jalapeño.
• Substitute sesame seeds with furikake seasoning.

More Sushi-Inspired Recipes You’ll Love

Prep: 5 minutes mins

Cook: 12 minutes mins

Total: 20 minutes mins

Yield: 2 servings

Serving Size: 1 pizza

• In a medium bowl mix salmon, mayo, sriracha, half the scallions, sesame oil and soy sauce.

• Mash together the avocado and a pinch of salt.

• Place the tortilla within the air fryer, and air fryer 400F 1 to 1 1/2 minutes on all sides, until crisp. (I place a rack on top so it doesn’t blow around). Repeat with the second.

• To do that within the oven, bake in a 425F preheated oven on a sheet pan 5-6 minutes, flipping halfway.

• Place the tortilla on a cutting board, top with half of the mashed avocado. Divide the salmon and spread on top.

• Lay on sliced jalapeño, remaining scallions and sprinkle with sesame seeds.

• Drizzle with more soy sauce or sriracha, if desired. (Or use spicy mayo)

Last Step:

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Serving: 1 pizza, Calories: 403 kcal, Carbohydrates: 17 g, Protein: 24.5 g, Fat: 26.5 g, Saturated Fat: 5.5 g, Cholesterol: 68 mg, Sodium: 527 mg, Fiber: 4.5 g, Sugar: 2 g