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Spicy Salmon Sushi Pizza on Tortilla

A fusion dish combining crispy tortilla base topped with creamy spiced salmon, fresh vegetables, and sriracha mayo that delivers sushi flavors in an easier-to-make format.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Base
  • 4 large flour tortillas
  • 2 tablespoons vegetable oil
For the Spicy Salmon
  • 8 oz sushi-grade salmon, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
For Toppings
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds
  • nori sheets, cut into strips
  • pickled ginger for serving

Method
 

  1. Dice sushi-grade salmon into small, uniform cubes about ½-inch pieces. In a mixing bowl, combine the diced salmon with mayonnaise, sriracha, sesame oil, and soy sauce. The mixture should be creamy but not drowning in sauce.
  2. Heat vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully place one tortilla down. Cook for 2-3 minutes until golden brown and crispy, then flip and repeat. The tortilla should puff slightly and develop golden spots.
  3. While tortilla cools for about 1 minute, dice the cucumber into small cubes and slice avocado into thin crescents. Chop green onions finely.
  4. Spread the spicy salmon mixture evenly across crispy tortilla, leaving a small border around edges. Layer on cucumber, arrange avocado slices, and sprinkle with green onions and sesame seeds. Add thin nori strips for final touch. Serve immediately cut into wedges.

Notes

Prepare the spicy salmon mixture up to 4 hours ahead and refrigerate for improved flavors. Don't overload tortilla with toppings to prevent sogginess. Assemble just before serving to maintain crispiness. Store leftover salmon mixture for up to 2 days refrigerated, and store tortillas separately at room temperature.