Spicy California Sushi Nachos (aka Wonton Nachos!)
Spicy California Sushi Nachos are the perfect poolside snack! Crispy wonton chips topped with sushi grade salmon or ahi tuna and loaded with avocados, cucumbers, and drizzled with sriracha mayo and wasabi cream sauce. These loaded sushi nachos are sure to become a fave!
Servings: 6
Calories: 428kcal
Equipment
Ingredients
Nachos:
- 3 scallions greens only
- 30 wonton wrappers cut into triangles
- Oil for frying
- ¼ pound sushi-grade salmon or ahi tuna
- 1 tablespoon low-sodium soy sauce
- ¼ cup imitation crab shredded
- ½ cup cooked shrimp chopped
- ½ cup cooked sushi rice
- ½ cup cucumbers chopped
- 1 avocado diced
- 1 jalapeno pepper thinly sliced
- 2 tablespoons sriracha mayo
- 2 tablespoons Japanese barbecue sauce
- 1-2 teaspoons Furikake flakes for topping
Wasabi Sauce:
- 2 tablespoons Mayonnaise such as Kewpie
- 1 tablespoon rice vinegar
- 1 tablespoon wasabi paste plus more as needed
Instructions
- SCALLIONS: Slice the scallions on the diagonal and immediately add them to a bowl with cold water and a few ice cubes. This will help them to remain crisp; set aside.
- FRY: Heat about 2-inches of cooking oil in a small saucepan to 350ºF. Fry the wonton wrappers in batches of 5-7 until golden and crispy; about 30-45 seconds. Remove to a paper towel-lined plate; set aside.
- SEAFOOD: Place the salmon or tuna filet on a clean cutting board and finely chop the fish using a sharp knife. Add the salmon to a bowl and toss with soy sauce and add half of the scallions; set aside for now. You’ll also want to shred the crab meat and chop the shrimp.
- WASABI SAUCE: Add the Japanese mayo, vinegar, and wasabi paste to a small bowl and whisk to combine until a smooth sauce forms; set aside for now.
- ASSEMBLE: Place the wontons chips on a platter or on individual plates followed up by the prepared sushi rice. Top with the salmon mixture, shredded crab, and chopped shrimp. Add avocados, cucumbers, and jalapenos in layers. Finish with sriracha mayo, wasabi cream sauce, and barbecue sauce, if desired. Sprinkle with furikake and the remaining scallions and serve immediately.
Notes
- Make it meatless: You can swap the salmon, crab, and shrimp with matchstick carrots and up the cucumbers and avocados to make this a vegetarian-friendly snack! To make this vegan, be sure to use vegan mayo.
Nutrition
Calories: 428kcal | Carbohydrates: 32g | Protein: 12g | Fat: 28g | Fiber: 4g | Sugar: 2g
