Sushi-pizza

6 Sushi-pizza, 4 inches in diameter • PREPARATION: 20 minutes •  COOKING: 10 minutes

INGREDIENTS
For the Japanese mayonnaise:
30ml (2 tbsp) Dijon mustard
300 g neutral vegetable oil
5 ml (1 tsp) salt
10 ml (2 tsp) powdered sugar
2ml (0.5 tsp) dashi powder
30 ml (2 tbsp) rice vinegar
20 ml(4 tsp) lemon juice
1 pea of wasabi

For the sushi pizzas:
500 ml (2 cups) cooked sushi rice
1 beaten egg
125 ml (1/2 cup) gluten-free or regular panko breadcrumbs
300 g sushi-grade fish, raw
200 g cooked shrimp
1 avocado, thinly sliced
1 mango, thinly sliced
15 ml (1 tbsp) caviar (optional)

PREPARATION
Place the egg yolks in a bowl with the mustard and whisk for at least 30 seconds using a blender or food processor with the whisk attachment.            

While whisking, gradually add half of the oil in a thin stream, very slowly. The mixture will thicken after a few minutes. Pause the mixture to add the salt, sugar, and dashi powder. Continue    adding the oil in a thin stream. Just before the oil runs out, add the vinegar, lemon juice, and wasabi, and continue until fully emulsified. Adjust seasoning.

 Heat a little oil in a large skillet. Meanwhile, mix the cooked rice with the beaten egg. Form 4-6 rice patties by pressing the rice mixture with your hands. Coat with panko breadcrumbs and brown the crust, about 5 minutes on each side.

Meanwhile, prepare the toppings and arrange them on a serving dish. Once the crust is golden, assemble your sushi-pizza with the desired toppings and garnish with Japanese mayonnaise.

This sushi-pizza recipe is a great way to increase your omega-3 intake.