I’m obsessed with this spicy salmon sushi pizza—crisp tortilla crust topped with creamy avocado, sushi-grade salmon tossed in spicy mayo, scallions, sesame oil, and thin jalapeño slices. It’s an easy, satisfying mash-up of sushi flavors and pizza-style presentation that makes a fun lunch or light dinner.
Spicy Salmon Sushi Pizza
I love the sushi pizza at a local restaurant, so I developed my own version at home. After testing different crisping methods for the crust, I landed on a simple approach using small tortillas that crisp quickly in an air fryer or oven. This recipe works with either salmon or tuna, and it’s naturally dairy-free. If you use gluten-free tortillas, it can be gluten-free as well. The finished pizzas are flavorful, bright, and best eaten immediately.
Where to Buy Sushi-Grade Salmon
Look for sushi- or sashimi-grade salmon at your local Asian supermarket, specialty fish market, or any grocery store that sells fresh sashimi. If you’re unsure, ask the fishmonger for the cut intended for raw consumption. Buy it the same day you plan to use it for the best texture and flavor.
Sushi Pizza Ingredients
- Tortillas: Two 6-inch tortillas work well; use gluten-free or whole wheat as preferred.
- Avocado: About 2 ounces (roughly half a small Hass avocado) mashed with salt.
- Salt: A pinch to season the avocado.
- Salmon: 8 ounces of fresh sushi-grade salmon, finely minced.
- Spicy Mayo: Mayonnaise mixed with sriracha to taste.
- Scallions: 2 tablespoons sliced, divided—half mixed with the salmon and half for garnish.
- Toasted Sesame Oil: 1 teaspoon to add a nutty aroma to the salmon mixture.
- Soy Sauce: 1 teaspoon; substitute tamari or coconut aminos if you need gluten-free.
- Sesame Seeds: About 1 teaspoon of white and/or black sesame seeds for sprinkling.
- Jalapeño: One thinly sliced jalapeño for heat and crunch; remove seeds if you prefer milder spice.
How to Make Spicy Salmon Sushi Pizza
- Prepare the salmon: In a medium bowl, combine the minced salmon with 2 tablespoons mayonnaise, 2 teaspoons sriracha (or to taste), 1 tablespoon sliced scallions, 1 teaspoon toasted sesame oil, and 1 teaspoon soy sauce. Mix gently until evenly coated.
- Make the avocado: Mash the avocado with a pinch of salt and set aside.
- Crisp the tortillas: To make a sturdy, crunchy crust, either air fry or bake the tortillas. Air fryer method: preheat to 400°F and crisp each tortilla 60–90 seconds per side (place a small rack or weight so they don’t blow around). Oven method: preheat to 425°F and bake on a sheet pan for 5–6 minutes, flipping halfway, until crisp and lightly golden.
- Assemble the pizzas: Spread half of the mashed avocado on each toasted tortilla. Divide the salmon mixture between the two crusts and spread evenly. Top with thin jalapeño slices, the remaining scallions, and a sprinkle of sesame seeds. Drizzle extra soy sauce, sriracha, or a little more spicy mayo if desired.
How to Store Sushi Pizza
Because this recipe uses raw sushi-grade salmon, it’s best served the same day you buy the fish. The finished pizzas will lose crispness and don’t store well, so plan to prepare only what you’ll eat right away. If you need to scale up for guests, the recipe doubles or triples easily—prepare the avocado and salmon mixture just before serving.
Variations
- Swap the salmon for sushi-grade tuna for a classic poke-style flavor.
- If you prefer cooked fish, use cooked salmon instead of raw.
- Make a crispy rice crust by pressing cooked short-grain rice into a small round pan and crisping it in the air fryer at 400°F for a few minutes per side.
- Reduce or omit sriracha and remove jalapeño seeds to lower heat.
- Use furikake seasoning in place of sesame seeds for extra umami.
Recipe Details
Spicy Salmon Sushi Pizza
A quick, sushi-inspired pizza: crisp tortilla crust, creamy mashed avocado, and a spicy salmon mixture for a fresh, flavorful bite.
Yield: 2 servings (1 pizza per person)
Prep: 5 mins • Cook: 12 mins • Total: 20 mins
Course: Lunch, Dinner • Cuisine: Asian-inspired
Equipment
- Air fryer (or oven)
- Sheet pan (if using the oven)
- Mixing bowl and knife
Ingredients
- 2 — 6-inch tortillas (gluten-free or whole wheat)
- 2 ounces mashed avocado (about 1/2 small Hass avocado)
- Pinch kosher salt
- 8 ounces sushi-grade salmon, skin removed and minced
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha (adjust to taste)
- 2 tablespoons sliced scallions, divided
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce or gluten-free tamari
- 1 teaspoon black and/or white sesame seeds
- 1 thinly sliced jalapeño (seeds optional)
Instructions
- In a medium bowl, combine the minced salmon, mayonnaise, sriracha, half the scallions, toasted sesame oil, and soy sauce. Mix gently to coat.
- Mash the avocado with a pinch of salt and set aside.
- Crisp the tortillas: Air fryer method — preheat to 400°F and air fry each tortilla 1 to 1 1/2 minutes per side until crisp. Oven method — preheat to 425°F and bake on a sheet pan for 5–6 minutes, flipping halfway.
- Place a crisp tortilla on a cutting board and spread half the mashed avocado over the surface. Top with half the salmon mixture and repeat for the second tortilla.
- Garnish with jalapeño slices, the remaining scallions, and sesame seeds. Drizzle with extra soy sauce, sriracha, or additional spicy mayo if desired.
- Serve immediately for best texture and flavor.
Nutrition (per pizza)
Calories: 403 kcal • Carbohydrates: 17 g • Protein: 24.5 g • Fat: 26.5 g • Fiber: 4.5 g • Sugar: 2 g • Cholesterol: 68 mg • Sodium: 527 mg
More Sushi-Inspired Ideas
- Ahi tuna poke-style toppings
- Poke bowls with mango or fresh vegetables
- Tofu poke bowl for a vegetarian alternative
If you try this recipe, prepare the fish the same day you plan to eat it and enjoy the pizza right away—crisp crust and fresh toppings make all the difference.