Maki gets a crispy makeover with this must-make party app. Inspired by VH Sauces.
Combine sushi rice and 1 cup (250 mL) water in saucepan, set over high heat. Bring to a boil; boil for 1 minute. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat. Let stand covered for 15 minutes.
Meanwhile, in small microwaveable bowl, combine vinegar, sugar, salt and pepper. Microwave for 45 seconds on 100% power. Set aside to cool.
Stir half of vinegar mixture into rice until rice is well coated. Stir in remaining vinegar.
Heat oil in skillet set over medium heat. With wet hands, form rice into patties about 2” (5 cm) wide and 1/2” (1.25 cm) thick. In batches, add to skillet. Cook, turning once, for about 5 minutes or just until lightly golden on both sides.
Top with smoked salmon, onion slivers and capers. Sprinkle with sesame seeds.
Serve with VH® Wasabi Flavoured Soya Sauce.
Tip: For that added Asian touch, serve the pizzetas on top of Shiso leaves on a bamboo platter.
Tip: They can also be topped with sashimi grade salmon, tuna or cooked shrimp.