Recipes using Balanced Bites spices Recipes using Balanced Bites spices

SUSHI PIZZA AND SUSHI CAKE

nightshade-free
dairy-free
egg-free
gluten-free
  • Prep Time: 30 minutes
  • Servings: 4

If you're following me on Snapchat or Facebook, you'll know that my friend Jenny Castenada, of Paleo Foodie Kitchen, was in town visiting a couple of weekends ago. Annnnnnd if you're tuned in to my Facebook Videos, you'll also know that we made a sushi cake live for all of you! Well, the next day we decided to go crazy and we tackled a sushi pizza as well!

Both recipes are a ton of fun, so I guess it's more about what you're in the mood for, pizza or cake!? 😉

Video

Ingredients

For the Sushi Pizza

  • 8 ounces of fresh sushi-grade Ahi Tuna, chopped 
  • 1/3 cup coconut aminos 5 drops fish sauce 
  • 1 tablespoon sesame oil 
  • 2 teaspoons Balanced Bites BAGEL Spice Blend 
  • 1/4 cup seaweed salad, optional 
  • 2 cups cooked sushi white rice 
  • 2 tablespoons rice vinegar 
  • Fresh cucumber 
  • Fresh avocado 
  • 2-3 sushi nori seaweed sheets 
  • Furikake (black and white sesame seeds + flaked nori) 

For Serving: 

  • Sliced cucumber 
  • Seaweed salad 
  • Fresh mango, diced (peel it before slicing to save as much of the flesh as possible!) 
  • Orange fish roe 
  • Furikake (black and white sesame seeds + flaked nori) 
  • Balanced Bites BAGEL Spice Blend 
  • Bonito flakes 
  • Remaining sauce from ahi marinade 

Equipment: 

  • 10″ cake pan

For the Sushi Cake

  • 4 ounces of fresh sushi-grade Ahi Tuna, chopped 
  • 1/2 cup coconut aminos 
  • 3 drops Red Boat fish sauce 
  • 1 teaspoon sesame oil 
  • 1 teaspoon Balanced Bites BAGEL Blend 
  • 1 cup cooked white sushi rice 
  • 1 tablespoon rice vinegar 
  • Fresh cucumber 
  • Fresh avocado 
  • 1-2 sushi nori seaweed sheets 
  • Furikake (black and white sesame seeds + flaked nori)

For Serving:

  • Any remaining ahi tuna 
  • Fresh mango, diced (peel it before slicing to save as much of the flesh as possible!) 
  • Orange fish roe 
  • Furikake (black and white sesame seeds + flaked nori) 
  • Balanced Bites BAGEL Blend 
  • Bonito flakes 
  • Seaweed salad 
  • Remaining sauce from ahi marinade 

Equipment:

  • 3″ cake pan or circular tupperware container

Instructions

Sushi Pizza

In a medium bowl, toss together the ahi tuna with coconut aminos, fish sauce, sesame oil, BAGEL blend and seaweed salad. Cover with seran wrap and place in fridge for 10-15 minutes. 

While the ahi is marinating, prepare your layers: 

  • Mix the rice with the rice vinegar. 
  • Using a vegetable peeler, remove half of the outside skin from the cucumber, then slice the cucumber on the bias to create oval-shaped, thin slices. The amount needed will depend on the size of the container you are using for the pizza. 
  • Slice the avocado in half and remove the pit. Cut each half in two and gently remove the skin by peeling it away from the flesh. Slice each quarter into thin slices, and then into half once more (so you end up with thin half slices of avocado!). If your avocado is on the riper side, once you've cut the avocado in half and removed the pit, use a spoon to scoop out the flesh and mash it. 
  • Cut the seaweed sheet to fit your cake pan – place the pan upside down on top of the seaweed sheet and use a pairing knife (carefully!) to trace around the outside and cut a circle that will fit inside. You may need to do this in sections. Or you can use scissors, if that's easier. It will depend on the size of your pan as to how many sheets you end up needing.

Remove the ahi from the fridge. 

Line the cake pan with saran wrap and get ready to start layering! We layered in this order: 

  • 1 1/2 cups ahi tuna 
  • Sliced cucumber, in a fan shape 
  • Sliced avocado, in a fan shape 
  • Furikake (black and white sesame seeds + flaked nori) 
  • 1 cup white rice 
  • 1 sheet nori, to cover entire circle of pizza 

Again, it will depend on the size of your pan, but we were able to do the above layering twice to fit ours! I'd recommend chilling the pizza at this point for an additional 10 minutes. 

To turn out the pizza, place a large plate over the pan and turn it upside down. Gently remove the pan – the saran wrap should still be stuck to the cake, so carefully peel this away and discard. 

Garnish with additional cucumber slices, seaweed salad, mango, orange fish roe, Balanced Bites BAGEL Blend, and bonito flakes. Serve with any additional marinade sauce.

Sushi Cake

In a medium bowl, toss together the ahi tuna with coconut aminos, fish sauce, sesame oil, and Balanced Bites BAGEL Blend. Cover with seran wrap and place in fridge for 10-15 minutes. 

While the ahi is marinating, prepare your layers: 

  • Mix the rice with the rice vinegar. 
  • Using a vegetable peeler, remove half of the outside skin from the cucumber, then slice the cucumber on the bias to create oval-shaped, thin slices. The amount needed will depend on the size of the container you are using for the cake. Slice the avocado in half and remove the pit. Cut each half in two and gently remove the skin by peeling it away from the flesh. 
  • Slice each quarter into thin slices, and then into half once more (so you end up with thin half slices of avocado!). If your avocado is on the riper side, once you've cut the avocado in half and removed the pit, use a spoon to scoop out the flesh and mash it. 
  • Cut the seaweed sheet to fit your cake pan or container – place the pan or container upside down on top of the seaweed sheet and use a pairing knife (carefully!) to trace around the outside and cut a circle that will fit inside. Or you can use scissors, if that's easier. It will depend on the size of your container as to how many sheets you end up needing. 

Remove the ahi from the fridge. 

Line the cake pan or tupperware container with saran wrap and get ready to start layering! We layered in this order: 

  • 1/2 cup ahi tuna 
  • Sliced cucumber, in a fan shape 
  • Sliced avocado, in a fan shape 
  • Furikake (black and white sesame seeds + flaked nori) 
  • 1/2 cup white rice 
  • 1 cut sheet nori

Again, it will depend on the size of your container, but we were able to do the above layering twice to fit ours! I'd recommend chilling the cake at this point for an additional 10 minutes, but we were tight on time so we went ahead and turned out the cake. Luckily it all stayed together! 

To turn out the cake, place a plate over the pan or container and turn it upside down. Gently remove the container – the saran wrap should still be stuck to the cake, so carefully peel this away and discard. 

Garnish with the mango, orange fish roe, black & white sesame seeds, flaked nori, Balanced Bites BAGEL Blend, and bonito flakes. Serve with a spoonful of seaweed salad and any additional marinade sauce.