Ingredients

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

2 tablespoons mayonnaise, such as Kewpie

1 tablespoon rice vinegar

1 tablespoon wasabi paste, plus more as needed

Instructions

Step 1: Slice the scallion greens diagonally and place them in a bowl of cold water with ice cubes to keep them crisp. Set aside.

Step 2: Heat about 2 inches of oil in a small saucepan to 350ºF (175ºC). Fry the wonton triangles in batches of 5–7 until golden and crispy, about 30–45 seconds. Transfer to a paper towel-lined plate to drain and set aside.

Step 3: Finely chop the sushi-grade salmon or tuna and place in a bowl. Toss with soy sauce and half of the scallions. Also shred the imitation crab and chop the cooked shrimp; set these aside.

Step 4: In a small bowl, whisk together the mayonnaise, rice vinegar, and wasabi paste until smooth to create the wasabi cream sauce. Set aside.

Step 5: Arrange the crispy wonton chips on a large platter or individual plates. Layer sushi rice evenly over the chips, followed by the salmon mixture, shredded crab, and chopped shrimp. Add diced avocado, chopped cucumbers, and jalapeno slices in layers.

Step 6: Drizzle with sriracha mayo, wasabi cream sauce, and Japanese barbecue sauce as desired. Sprinkle furikake flakes and the remaining scallions on top. Serve immediately for the best texture and flavor.

Storage

This dish is best enjoyed immediately to keep the wonton chips crispy. If you have leftovers, store components separately—seafood mixture and sauces in airtight containers refrigerated for up to 2 days, but reassemble just before serving. Avoid storing assembled nachos as the chips will become soggy.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute the sushi-grade salmon or ahi tuna with other fresh, sushi-grade fish like yellowtail or white tuna, depending on availability and preference.

How spicy are these sushi nachos?

The spice level comes mainly from the jalapeno slices and wasabi paste in the sauce. You can adjust the amount of wasabi and jalapeno to make the dish milder or spicier according to your taste.