I'm obsessed with this spicy salmon sushi pizza made with spicy mayo, sushi- grade salmon, avocado, scallions, and jalapeño on a tortilla crust.
Ingredients
- 2 6 inch tortillas, gluten-free or whole wheat (I used Siete casava flour)
- 2 ounces avocado, from 1/2 small haas
- kosher salt
- 8 ounces sushi-grade salmon, or sashimi, skin removed and minced fine
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 2 tablespoons sliced scallions, divided
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce or gluten-free tamari
- 1 teaspoon black and white sesame seeds
- 1 thin sliced jalapeño
Directions
- In a medium bowl combine salmon, mayo, sriracha, half the scallions, sesame oil and soy sauce.
- Mash together the avocado and a pinch of salt.
- Place the tortilla in the air fryer, and air fryer 400F 1 to 1 1/2 minutes on each side, until crisp. (I place a rack on top so it doesn’t blow around). Repeat with the second.
- To do this in the oven, bake in a 425F preheated oven on a sheet pan 5-6 minutes, flipping halfway.
- Place the tortilla on a cutting board, top with half of the mashed avocado. Divide the salmon and spread on top.
- Lay on sliced jalapeño, remaining scallions and sprinkle with sesame seeds.
- Drizzle with more soy sauce or sriracha, if desired. (Or use spicy mayo)
