Salmon Sashimi Pizza
Adapted from Chef Masaharu Morimoto
Preparation time: 5 minutes
Cooking time: 5 minutes
Makes 4 pizzas
- 4 flour tortillas
- 4 teaspoons barbecue eel sauce (or char siu sauce)
- 300g sashimi salmon or tuna, sliced thinly against the grain
- 1 chilli, thinly sliced (small or large, depending on how hot you want this)
- 12 cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- Fresh chives or baby coriander
- 1/4 cup mascarpone
- 1/2 cup garlic and anchovy aioli (see recipe here) in a piping bag
Buyer's tip: Barbecue eel sauce is available at Japanese grocery stores.
Step 1 - I find this easiest if I get all of the ingredients sliced before grilling the tortillas as they can have the tendency to burn. Brush the flour tortillas with the eel sauce (go up to the edge of the circle) and toast the tortillas. If you toast them on both sides, then the base will be very crispy but if you want it not as crispy, just toast one side.
Step 2 - Top with the sashimi slices, tomatoes, chilli, red onion and chives. Dab some mascarpone onto the tortillas and make a hatch pattern with the aioli.