Chef Big Bill’s Sushi Pizza

Portions: 4 to 6 people
Difficulty: Intermediate
Preparation: 1 hour
Cook: 15 minutes


For the breading:

  • 1 1/2 cups Pastry Flour
  • 1 tsp Baking Powder
  • 1 cup of Chilled Water
  • 2-3 cups of Panko breadcrumbs
  • Canola Oil to fry

For the Rice cakes:

  • 3 cups Sticky Rice


  • 1 sliced Avocado
  • 1 small Tuna Steak (Red or Yellowfin) sliced
  • 3/4 cups of pulled Crab

Tuna Tartare:

  • 1 small Tuna Steak (Red or Yellowfin) diced
  • 3-4 Branches of Chives
  • 2 tsp Sesame Seeds
  • 1 tbsp Lime Juice
  • Zest of 1/2 a Lime
  • 1 tsp Sesame Oil
  • 1 tbsp Mayonnaise (Hellman’s)
  • 1/2 tsp Sriracha
  • Salt and Pepper to taste
  • 1 tsp grated Ginger (optional)

Scallop Tartare:

  • 5-6 Fresh Scallops diced (about 1 1/2 cups)
  • 4 Strawberries diced in small cubes
  • 1 tsp Maple Syrup (optional)
  • Zest of 1/2 a Lime
  • 1 tbsp Lime Juice
  • 1 tbsp Mayonnaise (Hellman’s)
  • Fleur de sel to taste
  • 2-3 Branches of Chives chopped
  • Nori Sheets chopped (Decoration)
  • Chive Branches (Decoration)
  • Sesame seeds (To taste)



  1. Start with cooking the sticky rice and following the instructions on the packaging.
  2. Preheat your fryer to 375 degrees Fahrenheit.
  3. While your rice is cooking, mix all the ingredients for your tartare in separate bowls.
  4. In a bowl, put 1/2 cup of Pastry Flour.
  5. In a 2nd bowl, mix the rest of your pastry flour with the baking powder. Now add your chilled water and stir until you get a smooth mix resembling crepe batter. This is your tempura Batter.
  6. In a 3rd bowl, add your Panko breadcrumbs.
  7. Now form your rice cakes with the sticky rice.
  8. Cover them with the first layer of Pastry Flour.
  9. Now cover it with the Tempura Batter and then straight to your Panko Breadcrumbs.
  10. Drop your rice cakes into the fryer for about 3 to 5 minutes or until golden brown (Crispy).
  11. Sponge off excess oil from the cakes using paper towels and let it rest for 2 to 3 minutes.
  12. Now use your imagination and top your pizza’s how you’d like.


For more ideas regarding toppings, I invite you to refer to my recipe for Salmon Tartare (clickable link)! It would be a great addition for this recipe.


Bon Appetit.

My Kitchen My Rules


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