Description

Spicy California Sushi Nachos are a delicious fusion dish combining crispy fried wonton chips topped with fresh sushi-grade salmon or ahi tuna, imitation crab, shrimp, sushi rice, and vibrant vegetables. Enhanced with creamy sriracha mayo, zesty wasabi cream sauce, Japanese barbecue sauce, and crunchy furikake flakes, this appetizer offers a delightful blend of textures and flavors, perfect for sharing or a fun twist on traditional sushi.

Ingredients

Scale

Wonton Chips

30 wonton wrappers, cut into triangles
Oil, for frying (about 2 inches in a saucepan)

Seafood and Fish Mixture

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

Vegetables and Garnish

3 scallions, greens only, sliced diagonally
½ cup cucumbers, chopped
1 avocado, diced
1 jalapeno pepper, thinly sliced

Sauces and Toppings

2 tablespoons sriracha mayo
2 tablespoons Japanese barbecue sauce
2 tablespoons mayonnaise (such as Kewpie)
1 tablespoon rice vinegar
1 tablespoon wasabi paste, plus more as needed
1–2 teaspoons furikake flakes, for topping

Instructions

Prepare the Scallions: Slice the green parts of the scallions on a diagonal and immediately place them into a bowl of cold water with ice cubes. This keeps them crisp for garnishing later. Set aside.
Fry the Wonton Chips: Heat about 2 inches of cooking oil in a small saucepan to 350ºF (175ºC). Fry the wonton wrapper triangles in batches of 5-7, cooking for 30-45 seconds or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
Prepare Seafood Mixture: Finely chop the sushi-grade salmon or ahi tuna on a clean cutting board. Transfer to a bowl and toss with low-sodium soy sauce and half of the prepared scallions. Also shred the imitation crab and chop the cooked shrimp, setting them aside separately.
Make Wasabi Sauce: In a small bowl, whisk together mayonnaise, rice vinegar, and wasabi paste until smooth and creamy. Adjust the wasabi quantity to your preferred spice level. Set aside.
Assemble the Sushi Nachos: Arrange the fried wonton chips on a large serving platter or individual plates. Evenly layer cooked sushi rice over the chips. Top with the salmon mixture, shredded crab, and chopped shrimp. Add diced avocado, chopped cucumbers, and thinly sliced jalapeno peppers on top in layers. Drizzle with sriracha mayo, wasabi cream sauce, and Japanese barbecue sauce. Sprinkle with furikake flakes and the remaining scallions as garnish. Serve immediately to enjoy the crispy texture.

Notes

Ensure the oil temperature is consistently around 350ºF for perfectly crispy wonton chips that don’t absorb excess oil.
Using fresh sushi-grade fish is essential for safety and optimal flavor.
Adjust wasabi and sriracha quantities to suit your preferred spice level.
This dish is best enjoyed immediately to maintain the crunchiness of the wonton chips.
Substitute cooked shrimp and crab with vegetarian options if desired.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Fusion (Japanese-American)

Keywords: Sushi nachos, spicy sushi chips, wonton nachos, sushi appetizer, Asian fusion appetizer, wasabi mayo, furikake, seafood nachos