Extreme Fusion

Daniel Kramer

We like imagining how this dish developed. Maybe at the end of a shift spent rolling nori around sushi rice all day, the chef at Miyako (6345 Westheimer, 713-781-6300 and other locations) shouted out "No more!" and decided to leave a square of nori flat. Then he baked it in the oven to crispen it, added a layer of rice and topped that with a spicy mixture of shrimp, crab, crawfish and mussels. He cut it into 16 squares, creating the perfect-size finger food, and added a tiny slice of jalapeño to the top of each piece. And the Dynamite Sushi Pizza ($12.95) — Italian sushi at its finest — was born.

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