Spicy Tuna Sushi Pizza Recipe

Cook and season rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Drain. Combine the rinsed rice and 1 2/3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. While rice rests, warm rice vinegar, sugar, and salt in a small microwave-safe bowl or saucepan until sugar dissolves. Transfer rice to a shallow bowl, fold in the seasoned vinegar gently with a rice paddle or spatula to avoid mashing. Spread rice out to cool slightly to room temperature (about 10–15 minutes).

Form rice rounds

When rice is cool enough to handle but still warm, oil your hands lightly. Divide the rice into six equal portions (about 3.5–4 tbsp rice per piece). Press each portion firmly into a 3–3.5 inch round using your palms or a round ring mold (if you have one) about 1/2 inch thick. Pack tightly so the rounds hold together for frying.

Pan-fry until crispy

Heat a large nonstick or cast-iron skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 2 tbs to start). When oil shimmers, add rice rounds (work in batches if needed). Press gently with a spatula and fry undisturbed 3–4 minutes until a deep golden-brown crust forms. Carefully flip each rice round and add remaining oil around them; fry the second side 3–4 minutes until crisp and golden. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you assemble the rest.

Prepare tuna mixture

In a chilled bowl, combine the finely diced sushi-grade tuna with gochujang, Kewpie mayonnaise, toasted sesame seeds, sesame oil, sliced scallion, kosher salt, and black pepper. Gently fold until everything is evenly coated but the tuna retains texture. Taste and adjust heat/salt: add up to 1 tbs extra Kewujang or 1/2 tbs mayo if you prefer milder heat or creamier texture. Keep chilled until assembly.

Prepare garnishes: slice the avocado thinly and lay on a plate with a dab of lemon juice if desired to prevent browning. Warm the katsu sauce slightly if it has been refrigerated so it pours easily.

Assemble the sushi pizzas: place six crispy rice rounds on a serving platter. Spoon about 1 heaping tablespoon (or roughly 30–35 g) of the spicy tuna mixture onto each rice round and spread gently into an even layer, leaving a small edge of exposed rice crust for crispness.

Top each with 3–4 thin avocado slices, then drizzle about 1/2 teaspoon of Kewpie mayo per piece in a thin zigzag (or use a squeeze bottle). Drizzle about 1/2 teaspoon katsu sauce per piece over the tuna as well. Sprinkle furikake evenly over each piece and finish with a pinch of extra scallion, a few sesame seeds, and microgreens or cilantro if using. Add a small strip of nori across each piece for extra umami, if desired.

Serve immediately while the rice is still warm and crisp. Offer pickled ginger and soy sauce or extra katsu sauce on the side.