Sushi Pizza - Brown Rice Crust with Nori, braised Asparagus, Zucchini and Wasabi Mayonnaise. glutenfree, vegan recipe - Vegan Richa (2024)

Vegan Pizza Mofo Post 16!
Deconstructed Sushi Pizza. This is one simple and easy to put together pizza. I was thinking of making a glutenfree brown rice yeast crust and top with veggies, wasabi, ginger and such, but I already have one in the draft as another Pizza.
So I decided to go the more authentic sushi way. Deconstruct the sushi and make a good looking delicious somewhat pizza. 🙂
No need to roll and flexible to taste.



Happy Dussehra to fellow Indians who are celebrating. Here are a few Vegan-ized Indian sweets that you can whip up to celebrate! Someone remind me to veganize a bunch more Indian sweets and desserts before Diwali on November 10. After Pizza month, its time to try to veganize and dump and then try again and hopefully not dump.. some Ras malais, rosogullas, barfis and whip up savory snacks.

It is so cold out here these days, that I am raving hot soups and fritters. Ahhh, Fritters might show up on a pizza too.. how fun a crunch would that be!

Ok back to this sushi :). I am not a Sushi expert. So feel free to add elements, vegetables to preference.



Steps:
In a pan, add sesame oil and heat on medium.
Add Asparagus spears and cook till slightly brown on some edges. 2-3 minutes.
Add the soy sauce, rice vinegar, salt and water and cover and cook on low heat until slightly tender. 5-6 minutes.



Cook the Brown rice until well cooked and mushy as you would sushi rice.
On a parchment lined sheet, Drop the dollop of sticky brown rice and press the brown rice into a round 9 to 10 inch crust shape. Press the edges well.



Top the Brown rice with Nori sheets.



Then layer Zucchini or Cucumber Matchsticks( or carrots or other veggies).



Then layer the braised Asparagus(Cut the spears into 2 inchpiecesbefore or after braising). It makes slicing the pizza later much easier :))
Add some pickled ginger on top.
Spray water liberally on the crust edges.



2 ways to serve.
1. Drizzle the Wasabi Mayo and chill for 15 minutes, cut and serve with soy or teriyaki sauce for drizzling.
3. Bake the crust at 325 degrees F for 6-7 minutes, so it gels together, gets less sticky and easier to handle. You can almost eat the slices without things falling off :).

As you can see from the pictures, I moved the whole thing around quite a bit for pictures and it stayed put.

Top with finely chopped red bell pepper/carrots/cucumbers and serve with or drizzle Soy or Teriyaki sauce.

Sushi Pizza – Spiced Brown Rice Crust with Nori, braised Asparagus, Zucchini and Wasabi Mayonnaise
Gluten, dairy, egg, corn, nut free recipe
Makes 1 9 inch Pizza

Ingredients:
1/2 cup uncooked brown rice
1/3 teaspoon salt
1 teaspoon rice vinegar
1 teaspoon raw sugar
1/2 teaspoonShichimi Togarashi(Japanese 7 spice)

Nori sheets – I used roasted Nori
Zucchini or Cucumber cut into matchsticks (1/4 cup)
Braised Asparagus – 14-15 spears
Pickled Ginger – 1 Tablespoon
Wasabi Mayonnaise
Soy sauce or Teriyaki sauce

Pickled ginger:
Soak thin strips of ginger in a few Tablespoons of Rice wine vinegar, a teaspoon of sugar and few drops of soy sauce, overnight

Wasabi Mayonnaise:
Blend and keep ready
1 teaspoon dried Wasabi powder
2 Tablespoons Vegenaise
1 Tablespoon coconut milk
Or Add Wasabi powder to this recipe of Jalapeno Aioli. Skip the Jalapeno.

Braised Asparagus:
1 teaspoon sesame oil
2-3 teaspoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon salt or to taste
2 Tablespoons water

Method:
Braised Asparagus.
In a pan, add sesame oil and heat on medium
Add Asparagus spears and cook till slightly brown on some edges. 2-3 minutes.
Add the soy sauce, rice vinegar, salt and water and cover and cook on low heat until slightly tender. 5-6 minutes.

Cook the Brown rice until well cooked and mushy as you would sushi rice.
I washed mine, then cooked with 1.5 cups water, on low heat, partially covered for 20-25 minutes. I added a 1/3 teaspoon salt and 1/2 teaspoon ofShichimi Togarashispice mix to the rice while it was cooking. You can skip the spice.
Once cooked, I mixed in 1 teaspoon of rice vinegar and 1 teaspoon raw sugar and let it sit until cool to handle.

On a parchment lined sheet, Drop the dollop of sticky brown rice and press the brown rice into a round 9 to 10 inch crust shape. Press the edges well.
Top the Brown rice with Nori sheets.
Then layer Zucchini or Cucumber Matchsticks( or carrots or other veggies).
Then layer the braised Asparagus(Cut the spears into 2 inch peices(before or after braising). It makes slicing the pizza later much easier :))
Add some pickled ginger on top.
Spray water liberally on the crust edges.
Now you can go 2 ways.
1. Drizzle the Wasabi Mayo and chill for 15 minutes, cut and serve with soy or teriyaki sauce for drizzling.
3. Bake the crust at 325 degrees F for 6-7 minutes, so it gels together, gets less sticky and easier to handle. You can almost eat the slices without things falling off :).
I baked mine.
Top with finely chopped red bell pepper, carrots, drizzle with Soy or Teriyaki sauce, Slice with a sharp knife and serve. Serve extra Wasabi(wasabi powder mixed with water into a paste) or Sriracha on the side.
Hubbs drizzled a good amount of soy sauce and some additional 7 spice mix on top before devouring the pizza.



This Pizza is being shared at Hearth and soul blog hop, Slightly Indulgent Tuesdays, allergy Free Wednesdays., Healthy Vegan Fridays, Ricki’s wellness weekend

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