Sushi Pie

Sushi Pie is a show-stopping layered dish built in a springform pan with sushi rice, fresh seafood, creamy salads, and bold toppings, crowned with crispy chicken for that Texas-sized Queen G twist. Its versatility makes it exciting—you can swap proteins, mix in seasonal fruits, add veggies, or experiment with different sauces. No two Sushi Pies have to be the same, letting your imagination shine.

Yields: 8 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Special Equipment: Springform pan

Ingredients

Sushi Rice:

• 1⅓ cups uncooked sushi rice (yields about 4–4½ cups cooked)

• 3 tbsp rice vinegar

• 1 tbsp sugar

• 1 tsp kosher salt

Shrimp Salad:

• 1 lb large shrimp, cooked, peeled, deveined, chopped

• ⅓ cup diced green onions

• ⅓ cup toasted panko breadcrumbs

• ¼ cup + 2 tbsp Kewpie mayonnaise

• 2½ tbsp sriracha

• 1½ tbsp finely diced jalapeño

• 1½ tsp soy sauce

• 1½ tsp lime juice

• ½ tsp garlic powder

• 1 tsp honey

Tuna Poke:

• 18 oz tuna (three 6 oz steaks), cubed

• 1½ tbsp sesame oil

• 2 tbsp rice vinegar

• 2 green onions, thinly sliced

• 1 tsp soy sauce (optional)

Spicy Crab + Pineapple Salad:

• 12 oz imitation crab, shredded

• ½ cup Kewpie mayonnaise

• 2 tbsp sriracha

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp sugar

• 1 tbsp green onion, finely sliced

• 1 cup diced fresh pineapple, drained well

Avocado Layer:

• 2 large avocados, diced

• 2 tsp sesame oil

• Kosher salt and pepper

Edamame Layer:

• 1 cup shelled edamame, cooked

• 1 tsp sesame oil

• ½ tsp salt

Crunchy Chicken Crown:

• 1 lb chicken breast or tenderloins, cut into strips

• ½ cup flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Salt and black pepper

• Neutral oil for frying

Finishing Toppings:

• Thin jalapeño slices

• Spicy mayo (2 parts Kewpie mayonnaise to 1 part sriracha)

• Eel sauce

• Crispy fried shallots

• Crunchy garlic chips

• Pickled ginger, soy sauce, and wasabi (on the side)

Directions

1. Cook the Rice: Rinse sushi rice until water runs clear. Cook according to package directions. Stir in rice vinegar, sugar, and salt. Cool to room temperature, covering with a damp towel.

2. Make the Shrimp Salad: Mix shrimp with green onions, toasted panko, Kewpie mayonnaise, sriracha, jalapeño, soy sauce, lime juice, garlic powder, and honey.

3. Make the Tuna Poke: Combine cubed tuna with sesame oil, rice vinegar, green onions, and soy sauce if desired.

4. Make the Spicy Crab + Pineapple Salad: Mix crab with Kewpie mayonnaise, sriracha, sesame oil, rice vinegar, sugar, and green onion. Fold in diced pineapple.

5. Prepare the Avocado Layer: Dice avocados, drizzle with sesame oil, and season with salt and pepper.

6. Prepare the Edamame Layer: Toss cooked edamame with sesame oil and kosher salt.

7. Fry the Chicken: Dredge chicken strips in seasoned flour, then beaten egg, then panko breadcrumbs. Fry at 350°F until golden. Rest and chop into bite-size pieces.

8. Assemble the Sushi Pie: Line a 9-inch springform pan with parchment. Press 3 cups sushi rice firmly into the base. Layer as follows: avocado, tuna poke (drizzle with eel sauce), shrimp salad, edamame, and spicy crab with pineapple (drizzle with spicy mayo). Cover and refrigerate for 30 minutes.

9. Add the Crunchy Crown: Top the chilled pie with chopped crispy chicken.

10. Finish and Serve: Drizzle with spicy mayo and eel sauce. Sprinkle with crispy shallots, crunchy garlic, and sliced jalapeños. Carefully release the springform and peel off parchment. Slice with a hot knife, wiping between cuts. Serve with pickled ginger, soy sauce, and wasabi.