Tuna Sashimi “Pizza”

For me, this was without a doubt the toughest of the ten Project Food Blog challenges. You see, I’ve been travelling around Asia for over three weeks now, and while I managed to get challenges one through four scheduled before I left, FoodBuzz hadn’t posted the dish for challenge five before my departure.

Since Japanese kitchens don’t typically have ovens, I was vaguely concerned about a cake or bread showing up, but I figured I could always do a steamed cake or bun on the stove. I never anticipated pizza to show up as the dish upon which we needed to base our fifth entry. A steamed pizza didn’t sound very appetizing, and while I was able to find some pre-baked naan at a grocery store here, making an Indian-style pizza just didn’t seem like it was making good use of the locally available ingredients.

Thankfully, the prompt for the challenge had a very vague definition of pizza, listing the requirements as having a “solid base, a sauce and at least one topping”. The title of the challenge, “Recipe Remix” seemed to imply that we weren’t aiming for authenticity, so I decided to run with it and see if I could come up with a Japanese style pizza.

Watch the video below (shot on an iPod Touch) to see what my supermarket run yielded and get a peak at my hometown: Kadogawa, Japan.

My first attempt was a Japanese take on a Pizza Margherita. It turned out looking great, but heating the rice cracker in the fish grill, once it had wet ingredients on top, proved to be a bad idea. The crispy rice cracker to soaked up the liquid, giving it a stale texture in the middle.

In the end, I decided to go radically different, and borrowed the idea of putting sashimi on a pizza from my friend Akira Back from Yellowtail in Vegas. The crisp rice cracker make a perfect base for the citrusy mayo and red tuna. The shiso adds more freshness to the dish, and the kaiware daikon sprouts not only look pretty, but they add a bright peppery flavor.

Tuna Sashimi “Pizza”
4 very large salt flavored rice crackers (about 6″ in diameter)
4 ounces sashimi grade Ahi tuna slightly frozen
2 tablespoons Kewpie mayonaise
zest from 1 kabosu (or lime)
2 teaspoons kabosu juice (or lime juice)
1 tablespoon olive oil
4 green shiso leaves, cut into chiffonade
1 package kaiware daikon sprouts
sea salt

Lightly toast the rice crackers so they are nice and crispy (be careful not to burn them).

Before you start assembling these, make sure you have all the toppings ready as they need to be eaten immediately after being assembled.

Slice the semi frozen tuna as thin as possible (think prosciutto thin).

Mix the mayonaise, kabosu zest and kabosu juice until combined. When all the ingredients are ready, use a pastry brush to paint on a thin layer of the citrus mayo on the rice cracker. Top with some tuna slices, then use a different pastry brush to apply a thin coating of olive oil. Top with some green shiso and kaiware daikon, then sprinkle on a pinch of sea salt.

Serve immediately.

  • http://www.tastewiththeeyes.com/ Lori Lynn

    Hi Marc! That sounds so fresh-tasting! I used kaiware on my pizza too.
    Good luck, I’ll be back to vote!
    LL

  • http://www.thelittlefoodie.com Thelittlefoodie

    This sounds so refreshing. Crispy and soft. The mayo mix with a light salty flavor. Great balance here.

  • http://mylittleexpatkitchen.blogspot.com/ Mylittleexpatkitchen

    Looks like you came up with a great version of a pizza. Certainly creative! Good luck with the rest of the challenges!
    Magda

  • http://www.realepicurean.com/ Scott at Realepicurean

    A great idea! Very different

  • Sharlene

    This is so original and sounds delicious to boot! Congratulations on making it to the next round and adapting so well for the next challenge!

  • http://twitter.com/runningcate Catherine M

    Such a creative and beautifully simple adaptation! I’m so impressed with your ability to bust out these awesome dishes while you’re on the road!

  • Anonymous

    I’m so impressed with how creative this interpretation of pizza is! I might even venture to say that I might prefer this over the traditional. Great job!

  • Peterg

    Another very creative dish Marc…make the best of what you have! Good luck in this round!

  • Kelly

    This sounds delicious, glad you’re still in the running, you consistently get my vote…

  • Anonymous

    Wow, I thought it was hard to try to do TWO posts while I was away in China. I can’t imagine doing all FIVE while being abroad. Congrats – these looks delightful!

  • http://www.saltyseattle.com saltyseattle

    You rose to the challenge nonetheless. I’m impressed, and a bit hungrier for reading this- thanks:)

  • http://www.abalancedkitchen.com Mindy

    This really sounds delicious, and a clever way to adapt given you received the challenge while away!

  • http://twitter.com/Macheesmo Nick

    Wow. Beautiful dish.

  • sippitysup

    It doesn’t matter what continent you are on. You always ‘deliver’. That’s a lame pizza joke in case you did not recognize it… GREG

  • Amelia from Z Tasty Life

    I would love to tasted these delicious bites: good virtual travelling!

  • Anonymous

    That is not a Japanese pizza!?!?! I don’t see corn or kewpie mayo. =) Voted for you.

  • Lisa~Koreanamericanmommy

    Lovin this! I’d eat a dozen in one sitting. Super inventive! Voted.

  • http://dishbytrish.com Trish

    Looks delish! Kudos on doing all this overseas. Must be challenging. Great job and good luck!

  • http://www.youfedababychili.com/ Ben

    I ♥ kewpie mayonnaise! Nicely done. BTW, I think our entries are reverse-complements of each other. ;)

  • Duchess

    so lovely. I can only imagine how yummy it was. Best of luck!

  • http://cookin-log.junkoco.com/ junkoco

    Wow, looks delicious! Using rice crackers…what an idea!

  • http://foodnouveau.com Marie (Food Nouveau)

    Bravo for keeping up with the competition while you’re abroad. I know it’s not easy, I was myself away for the last two weeks and am kind of glad to be back home to get through the next challenges! When I thought of this challenge, the first thing that came to my mind was, what would a Japanese pizza look like? I didn’t dig further into the matter but I love your rendition. It’s perfect in it’s simplicity! I’ll go watch your video (by the way, the hyperlink isn’t activated in your post right now, we have to copy/paste it!).
    Great job once again and have a safe trip!

  • http://www.foodbuzz.com/project_food_blog/challenges/5/view/1404 jacobskitchen

    Wow. What an imaginative take on pizza. Tuna sashimi is one of my favorite foods, and who doesn’t love pizza? Nicely done. So beautiful. I voted for you!

    Good luck! Hope to see us both in round 6! =)

  • STACEY SNACKS

    Marc,
    Can I get that to go?
    Looks fantastic!
    Loving your project food blog posts.
    Stacey

  • http://www.lickmyspoon.com Lick My Spoon

    Tuna sashimi is one of my favorite foods, but so much of it’s glory is derived from texture. How did it interact with the crispiness of the rice cracker? Good luck this week, voting for you!

    Lick My Spoon

  • Anonymous

    ok you had me at sashimi =) i’m still so sad we didn’t get to meet up in japan again this year! i want to hear more about your trip! and of course we vote for you every round. you’re one of my handful of reserved votes each time =P

  • Oui, Chef

    Very clever and delicious looking solution to your no-bake pizza dilemma. Great thinking on the fly…I guess all that “no-recipes” training is paying off. Got my vote! – S

  • http://www.52kitchenadventures.com Stephanie

    Sounds great! I like your original twist on a pizza. Just gave you a vote – good luck!!

  • http://twitter.com/riceandwheat angi c

    I don’t even know what I would have done for this challenge without access to an oven or grill, so kudos for coming up with such a lovely pizza rendition in spite of all that. Your hometown looks like such a nice and serene place. :)

  • http://laptopsandstovetops.com Rachel Joyce

    OMG! I would eat this sashimi pizza everyday. Light yet still substantial enough. Got my vote, good luck!

  • http://www.facebook.com/janbenn Jan Bennett

    I’ve voted for you – all the very best Marc!

  • http://havesporkwilltravel.wordpress.com/ Have Spork Will Travel

    This was a very creative entry considering what little you had to work with! Best of luck :) I voted for you!

  • http://www.thedailyspud.com DailySpud

    That one was a challenge in more ways than one for you Marc! Best of luck with getting through to the next round, you more than deserve to.

  • http://www.cinnamonspiceandeverythingnice.com Reeni

    If you hadn’t told us I would of thought you planned this one right from the start. It turned out great! Really gorgeous. Best of luck!

  • http://healthyflat.com Daphne

    another very good Asian treat. . Pizza OMG! so inviting

  • Marla

    Congrats on your Sashimi pizza win! It does look awesome :)

  • Pingback: It’s like pizza. Only different. « Less than three

  • Natika

    I realise this is super old now, but if you’re feeling like trying sushi pizza again, you should check out the sushi pizza conceived in Toronto, Canada.

    You basically make a crust out of leftover sushi rice formed into a flat patty and fry it (kind of like purposely making okoge). The sauce is half mayo half hot sauce (I like to use doubanjiang) and the toppings are either fake crab or salmon with roe, nori and sesame seeds sprinkled on top. Some people also put down a layer of thin avocado slices before adding the fish. Some restaurants also bread and deep-fry the rice crust, but that’s just too much for me.

    Since the sauce is a bit strong, you have to use a strong-flavoured fish which sort of limits your choices to the two I mentioned above. However, I’d like to try it with smoked salmon sometime because I think that would work too.

    I’m going to try making your sushi pizza too! Looks gorgeous!

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!