Spicy Sushi Nachos Recipe (Wonton Nachos!)

I piled crispy wonton chips with sushi-grade salmon or ahi tuna, creamy avocado and crunchy cucumber, drizzled sriracha mayo and wasabi cream over the top and called it Japanese Nachos; curious how it all comes together?

I love flipping sushi into something shamelessly shareable. Spicy California Sushi Nachos make people pause, they look too pretty to touch but once you do, forget it.

Crispy chips layered with very cold sushi grade salmon or ahi tuna and ripe avocados create this strange, addictive combo where heat and cream play tug of war. There’s a sneaky richness and a bright bite that keeps you coming back for another one, even when you say you won’t.

It’s loud, a little messy, and exactly what you want for late afternoons by the pool. Sushi Recipes Spicy

Ingredients

• Crispy crunchy base, mostly carbs, makes everything crunchy and fun to eat.
• Rich in protein and omega 3s, cool texture, gives deep savory umami.
• Loaded with healthy fats and fiber, creamy mouthfeel, helps balance heat well.
• Light watery crunch adds freshness and cool contrast to spicy bites.
• Creamy spicy sauce, adds heat and richness, tastes great on everything.
• Pungent sharp heat, bright kick, a little goes a long way.
• Nori strips, sesame seeds and tobiko add umami, texture and salty pop.
• Sweet tangy bite, palate cleanser, adds a zippy bright pickled flavor.
• Green onions give sharp freshness, lime juice brightens and cuts fat.

Ingredient Quantities

• 24 wonton wrappers
• About 2 cups neutral oil for frying, like vegetable or canola
• 8 ounces sushi grade salmon or ahi tuna, very cold
• 2 tablespoons soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 2 ripe avocados sliced
• 1 English cucumber thinly sliced
• 3 green onions thinly sliced
• 1 lime for juice
• 1/2 cup mayonnaise
• 2 tablespoons sriracha more if you like it hot
• 1/4 cup mayonnaise for wasabi cream
• 1 teaspoon wasabi paste
• 1 to 2 teaspoons water or rice vinegar
• 2 tablespoons pickled ginger
• 1 sheet nori cut into thin strips
• 1 tablespoon toasted sesame seeds
• 1 tablespoon furikake optional
• 2 tablespoons tobiko or masago optional
• Kosher salt and black pepper to taste

How to Make this

1. Prep everything first: stack 24 wonton wrappers and cut into triangles, dice 8 oz very cold sushi grade salmon or ahi tuna into 1/2 inch pieces, slice 2 ripe avocados, thinly slice 1 English cucumber and 3 green onions, cut 1 sheet nori into thin strips, measure out 2 tbsp pickled ginger, 1 tbsp toasted sesame seeds, 1 tbsp furikake and 2 tbsp tobiko or masago if using; keep the fish on ice or in the fridge until ready and use a clean board and knife.

2. Make the sauces: mix 1/2 cup mayonnaise with 2 tbsp sriracha (add more if you like it hot) for sriracha mayo; in another bowl whisk 1/4 cup mayonnaise with 1 tsp wasabi paste and 1 to 2 tsp water or rice vinegar until pourable for wasabi cream, taste and adjust.

3. Heat about 2 cups neutral oil (vegetable or canola) in a heavy skillet or pot to 350 to 375 F, or medium high until shimmering but not smoking, keep a thermometer handy if you have one.

4. Fry the wonton triangles in batches so they dont overcrowd the pan, about 45 to 90 seconds per side or until golden and crisp, remove with a slotted spoon to paper towels and immediately season with kosher salt; repeat until all chips are done.

5. Season the fish just before serving: toss the diced fish with 2 tbsp soy sauce or tamari, 1 tsp toasted sesame oil, 1 tsp rice vinegar, juice of about half a lime (reserve the rest for finishing), and a pinch of kosher salt and black pepper; dont marinate more than 5 minutes so it stays fresh and tender.

6. Arrange the wonton chips on a large platter or individual plates, layer sliced avocado and cucumber across the chips so every bite gets some, then spoon the marinated fish evenly over the top.

7. Scatter the thinly sliced green onions, pickled ginger, nori strips, toasted sesame seeds, furikake and tobiko or masago over everything for color and crunch.

8. Drizzle with the sriracha mayo and the wasabi cream, squeeze the remaining lime over the top to brighten, adjust salt and pepper to taste and serve immediately so chips stay crisp.

Equipment Needed

1. Heavy skillet or medium pot for frying (big enough for about 2 cups oil)
2. Candy or deep fry thermometer to keep oil at 350 to 375 F
3. Slotted spoon or wire spider for removing chips from oil
4. Mixing bowls (one small for sriracha mayo, one for wasabi cream, one for marinating fish)
5. Measuring cups and spoons (1/4 cup, 1/2 cup, tbsp, tsp)
6. Sharp chef’s knife and a clean cutting board for fish, avocado, cucumber and nori
7. Tongs or slotted spatula to handle wonton chips while frying
8. Paper towels and a plate or wire rack for draining and seasoning chips
9. Large platter or individual plates for arranging chips plus a small bowl or squeeze bottle for sauces

FAQ

Spicy Sushi Nachos Recipe (Wonton Nachos!) Substitutions and Variations

• Wonton wrappers: swap for sturdy tortilla chips, rice crackers, or baked pita chips for less oil. If you cant fry, just bake the wrappers at 375°F until crisp.
• Sushi grade salmon or ahi tuna: use cooked shrimp, seared tuna, smoked salmon, or firm tofu for a veg version, just keep it cold and lightly seasoned.
• Sriracha mayo (mayo + sriracha): try Greek yogurt + sriracha for a lighter sauce, gochujang mixed with mayo for deeper umami, or chili garlic sauce if you want more garlicky heat.
• Tobiko/masago or furikake: replace with toasted sesame seeds, chopped nori plus sesame, extra pickled ginger and scallions, or crushed furikake-free seaweed snacks for similar crunch and flavor.

Pro Tips

– Keep the fish ice cold and dry. Pop the salmon or tuna in the freezer for 10 to 15 minutes if it feels too soft, it firms up so you can get clean 1/2 inch dice. Use a very sharp knife, pat the cubes dry, and only dress them right before serving so the soy, vinegar and lime dont “cook” or make the texture mushy.

– Fry in small batches and test one chip first. Heat oil to 350 to 375 F, dont overcrowd the pan, and lift chips onto a wire rack instead of piling on paper towels so they stay crisp. Sprinkle kosher salt as soon as they come out of the oil while theyre still hot, that sticks better.

– Prep avocado and cucumber last minute. Toss avocado slices lightly with lime juice the second before you layer them to keep them bright. Thin cucumber slices on the bias for better mouthfeel, and keep everything chilled so the contrast with warm chips is sharp.

– Make and adjust sauces ahead but finish smart. Thin the wasabi cream a little with rice vinegar or water so it drizzles, taste the sriracha mayo and dial heat to your liking, and spoon sparingly when plating so you dont sog the chips. Finish with a squeeze of fresh lime, a sprinkle of sesame seeds or furikake, and serve right away.