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Tuna Sashimi “Pizza”

Pizza reinterpreted through Japanese ingredients. A rice cracker makes the crust, layered with citrus mayo, tuna sashimi and herbs.
Course Appetizer, Snacks
Cuisine Experimental, Japanese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian


  • 4 salt rice very large flavored crackers (about 6" in diameter)
  • 4 ounces Ahi tuna sashimi grade slightly frozen
  • 2 tablespoons mayonaise Kewpie
  • 1 tablespoon olive oil
  • 4 shiso green leaves , cut into chiffonade
  • 1 package daikon kaiware sprouts
  • sea salt


  1. Lightly toast the rice crackers so they are nice and crispy (be careful not to burn them).
  2. Before you start assembling these, make sure you have all the toppings ready as they need to be eaten immediately after being assembled.
  3. Slice the semi frozen tuna as thin as possible (think prosciutto thin).
  4. 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.
  5. Serve immediately.