sushi pizza camelina oil
Fish and seafood

Camelina sushi pizzas

35 minutes

4 minutes

3 sushi pizzas


Rice cakes (sushi pizzas)

1 ½ cup (375 ml) of sushi rice

1 egg, beaten
2 tbsp. (30 ml) of flour of your choice
¼ cup (60 ml) of panko breadcrumbs

Salmon tartar
1 cup (250 ml) of fresh salmon, diced
1 green onion, sliced
1 lebanese cucumber, finely chopped
3 tbsp. (45 ml) of fresh cilantro, chopped
1 tbsp. (15 ml) of light mayonnaise
2 tsp. (10 ml) of light soy sauce
Sriracha sauce, to taste

Wafu sauce
2 tbsp. (30 ml) of Greek yogurt
2 tbsp. (30 ml) of light mayonnaise
2 tbsp. (30 ml) of tahini sauce
2 tbsp. (30 ml) of maple syrup
1 tbsp. (15 ml) of light soy sauce
1 tbsp. (15 ml) of rice vinegar
2 tsp. (10 ml) of Signé Caméline roasted camelina oil


Signé Caméline roasted camelina seeds, to taste

  1. Dip your hands in water and shape the sushi rice into 3 patties. In a plate, coat the patties with flour to dry them up.
  2. Put the beaten egg in a bowl and the panko breadcrumbs in a second bowl.
  3. Dip the patties into the beaten egg preparation and coat them well before sending to the 2nd bowl with the panko breadcrumbs. Coat well.
  4. In a skillet over high heat, put 2 tbsp. (30 ml) of roasted camelina oil.
  5. Cook the patties for 2 minutes on each side to obtain a nice crust. Set aside.
  6. In a bowl, combine all the tartar ingredients. Season with salt and pepper and mix well. Keep cool until ready to serve.
  7. In a glass, put all the ingredients of the wafu sauce. Mix well, taste and adjust the seasoning if necessary.
  8. Serve the panko-crusted sushi rice cakes with the salmon tartar and homemade wafu sauce.

To add punch to the presentation, garnish with some green onion strips on top of the dish. Simply julienne the green onions and soak them in a bowl of ice-cold water for 2 minutes before draining them.

Then sprinkle the dish with Signé Caméline roasted camelina seeds. The result will give a flashy effect to your meal!