It’s probably a bad idea to discuss vomit on a food blog, right? Well sorry in advance, I’ll be brief. Josh was visiting friends in Syracuse, tried a new sushi restaurant called Saki Bomb and puked his brains out his entire drive home to Boston (sushi is Syracuse was never a good idea). Ever since, he hasn’t been able to walk by a sushi place without grimacing. Meanwhile my sushi cravings have worsened.
Then I was flipping through a recent issue of Food and Wine when I saw a recipe for “Japanese Pizza.” Sushi disguised as pizza! I set out to trick Josh into loving sushi again with a vegan and gluten-free version of this dish. And it worked.
This sushi pizza is super easy, healthy and versatile. Once you have your rice pizza crust, feel free to add any toppings you want. I find the mushrooms give the pizza hearty flavor and nice texture while the avocados add the creaminess that I love about traditional avocado rolls. You can serve this sushi pizza with simply soy sauce and pickled ginger, but I wanted to change it up a bit so I combined these flavors into one dressing. The miso ginger dressing brings some salty heat with a creamy cashew base; it would be perfect for a salad.
WHY IT’S HEALTHY// Brown rice is a good source gluten-free of magnesium, phosphorus, thiamine, vitamin B-6 and niacin and also provides some iron and zinc. Remember to go organic with this! Shiitake mushrooms contain B-complex vitamins that are needed to maintain your metabolism by converting food into energy. Shiitake mushrooms may also have anti-cancer properties. Nori seaweed is great for your skin, providing omega-3 fatty acids (one sheet has more omega-3s than a cup of avocado). It also contains vitamin B-12, important for cognitive function, vitamin C and the compound taurine, which helps control cholesterol. Avocados, of course, are packed with vitamin E, fiber and healthy fat, all great for your skin and hair. //
You can find nori and wasabi powder your local health food store, Whole Foods or Amazon.
- 3 oz shiitake mushrooms, stemmed, caps thinly sliced
- 2 tablespoons soy sauce (I used gluten-free tamari)
- 3 cups cooked brown sushi rice
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 2 teaspoons honey
- 2 teaspoons oil
- 1 teaspoon sesame oil
- 2 seaweed sheets, like nori
- 2 teaspoons sesame seeds
- 1 ripe avocado
- 1 medium carrot, grated
- ¼ cup raw cashews, soaked at least 4 hours
- 1 tablespoon miso
- 1 tablespoon rice vinegar
- 1 tablespoon peeled and grated ginger root
- 2 tablespoons tamari
- 2 tablespoons honey
- ¼ cup of water
- ½ teaspoon wasabi powder
- cilantro for garnish (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Mix together sliced shiitake mushrooms and soy sauce and set aside.
- Mix cooked rice with rice vinegar, salt and honey.
- Add both types of oil to a 9 inch oven-proof skillet over medium heat. Press the rice into the skillet, about ¼ inch think. Cook over medium high heat until the bottom is golden, about 10 minutes.
- Remove skillet from heat, layer the nori evenly over the rice, top with soaked shiitake mushrooms, and sprinkle with sesame seeds.
- Bake rice, nori and mushrooms for 15 minutes on top shelf until golden.
- Remove from oven and add slice avocado and grated carrot.
- Top with cilantro, if desired, and serve with miso ginger dressing.
- Add all ingredients to a high speed blender and blend (I used my Vitamix) until creamy.