Sushi Roll Nachos

Sushi roll nachos feature crispy fried wonton chips piled high with a sushi-lover’s dream: juicy shrimp, imitation crab, and buttery sushi-grade salmon, and rice all tossed with crisp cucumber, fresh jalapeño, and bright cilantro. Drizzled with creamy spicy mayo and sweet-savory Japanese BBQ sauce, then finished with a sprinkle of furikake for that umami crunch.
It’s bold. It’s fresh. It’s nachos—but make it sushi. Add some avocado too if you have it.

I loved this dish. It has all the flavors of a tasty spicy sushi roll, but in nacho form. You can add or remove ingredients as you like to adjust to your taste. I drizzled it with this Japanese bbq sauce, as well as spicy mayo I made with this chili crisp. If you use raw fish, make sure that it is sushi grade fish. My local grocery carries sushi grade tuna and salmon which is nice. If you can get that, you can also sub some cooked salmon and it will be tasty too.

I also recommend you try my other Asian recipes!

Sushi Roll Nachos

Tasty crispy wonton with shrimp, crab, salmon, jalapeno, cucumber, cilantro and tasty sauces

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Lunch, Main Course, Snack

Servings 4 people

Ingredients

  

1x2x3x

• 30-50 wonton wrappers cut in half on the diagonal
• 6 scallions sliced
• 1/2 lb sushi grade salmon or tuna
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 cup imitation crab
• 1 cup cooked shrimp chopped
• 1/2 cup cooked sushi rice tossed with a sprinkle of rice vinegar and salt
• 1 avocado diced, optional I didn't have one but it would be good
• 1 jalapeno diced small
• cilantro leaves
• furikake
• japanese bbq sauce for drizzling
• mayo mixed with chili crisp for drizzling
• oil for frying

Instructions

 

• Prep your seafood by dicing it into small pieces and mixing with the soy, rice vinegar and sesame oil. Taste and season with salt if needed.
• Chop the cucumber, cilantro and jalapeno. Mix the mayo and chili crisp and thin a little with water.
• Heat a pot of oil to 350. Drop the wonton triangles in a few at a time and allow to fry until golden brown, about 1 minute, flipping sides half way through. Drain on paper towels. I cooked enough wontons to cover my serving platter.
• Top with sushi rice, the seafood salad, cucumber, jalapeno, cilantro, scallions and drizzle with the two sauces then sprinkle on furikake and serve.

Keyword Appetizer, Asian, Lunch, Main Dish, Seafood, Snack

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