If you love sushi and nachos, then Sushi Nachos are about to be your new favorite snack! Perfect for any upcoming party as an appetizer or snack!
These crispy wonton chips are loaded with sushi-grade tuna, creamy crab, fresh toppings, and drizzled with flavorful sauces for a perfect balance of crunch, spice, and umami.
What are Sushi Nachos?
Sushi Nachos are a fusion dish that combines the best of sushi flavors with the fun, shareable nature of nachos.
Instead of tortilla chips, crispy wonton chips form the base, while classic sushi ingredients like spicy tuna, imitation crab, avocado, and edamame take center stage. It’s all tied together with a drizzle of spicy mayo and eel sauce for an extra punch of flavor.
Why you’ll love this recipe
- Crispy, Crunchy Texture: The fried wonton chips give these nachos the perfect crispy base that holds up against all the toppings.
- Easy to Customize: You can switch up the toppings to your liking—swap out the tuna for salmon, add more veggies, or drizzle extra sauce!
- Sushi Lovers’ Dream: If you love sushi but want a fun, shareable dish, this is the perfect alternative that doesn’t require rolling any sushi.
- Umami Explosion: Every bite is packed with spicy, creamy, salty, and slightly sweet flavors, making it absolutely irresistible.
- Perfect for Parties: These sushi nachos are an impressive yet easy-to-make appetizer that’s perfect for gatherings or game nights.
Ingredients
For the Chips:
- Wonton wrappers: These act as the crispy chip base for the nachos and fry up to a beautiful golden brown.
- Oil: Used for frying the wonton chips to get that perfect crunch.
For the Rice:
- Cooked sushi rice: Adds a bit of soft texture and helps balance the crunchiness of the wontons.
- Rice wine vinegar: A splash of vinegar gives the sushi rice its signature tangy flavor.
- Salt: Enhances the flavors in the rice and balances out the seasonings.
For the Spicy Tuna:
- Sushi-grade salmon or tuna: The star protein of this dish! Choose high-quality, sushi-grade fish for the best texture and flavor.
- Sriracha: Adds heat and spice to the tuna, giving it that delicious kick.
- Soy sauce: A touch of umami and saltiness that complements the raw fish.
- Sesame oil: Provides a nutty aroma and richness to the spicy tuna mixture.
- Lime juice: A little acidity helps brighten up the flavors and balance the richness.
For the Crab:
- Imitation crab: Adds a sweet and savory element to the nachos while bringing that classic sushi flavor.
- Kewpie mayo: This Japanese-style mayo makes the crab mixture extra creamy and flavorful.
Other Toppings:
- Cucumbers: Provide a refreshing crunch that balances the richness of the toppings.
- Edamame: Adds a bit of protein and a pop of green color.
- Avocado: Brings creamy, buttery texture that pairs perfectly with the sushi toppings.
- Jalapeño: Thinly sliced for a bit of extra heat.
- Furikake flakes: A Japanese seasoning blend that adds umami and a subtle crunch.
- Chopped scallions: Brings a mild oniony bite that enhances the dish.
- Chopped cilantro: Adds a fresh, herby flavor that brightens up the nachos.
- Spicy mayo: A creamy, spicy sauce that ties everything together.
- Eel sauce: A sweet-savory glaze that adds depth and richness.
How to Make Sushi Nachos
Fry the Wonton Chips
Heat oil in a pot and slowly add the wonton wrapper triangles one by one. Fry for 30 seconds to 1 minute, making sure not to overcrowd the oil to keep them from curling up.
Once golden and crispy, remove and drain on a paper towel. Repeat with remaining wrappers.
Prepare the Rice
In a bowl, mix cooked sushi rice with rice wine vinegar and salt. Set aside.
Make the Spicy Tuna
Cut sushi-grade tuna or salmon into ½-inch bite-sized pieces.
In a separate bowl, mix with sriracha, soy sauce, sesame oil, lime juice, and a pinch of salt. Set aside.
Prepare the Crab Mixture
Peel the imitation crab into strips, then mix it with kewpie mayo in a bowl. Set aside.
Assemble the Nachos
Arrange the crispy wonton chips on a plate. Top with spoonfuls of sushi rice, spicy tuna, and crab mixture.
Sprinkle on cucumbers, edamame, diced avocado, jalapeños, furikake flakes, scallions, and cilantro.
Drizzle with spicy mayo and eel sauce, and enjoy immediately!
Storage
These nachos are best eaten fresh, as the wonton chips will lose their crispiness over time.
Tips
- Use fresh sushi-grade fish: The quality of the fish makes a big difference in flavor and texture, so get the best sushi-grade salmon or tuna available.
- Don’t overcrowd the oil: Fry the wonton chips in batches to ensure they crisp up evenly and don’t curl.
- Customize your toppings: Feel free to get creative—add tobiko, seaweed salad, or even drizzle extra sauces for more flavor!
Ingredients
Nachos
- 30 wonton wrappers, cut in half into triangles
- Oil, for frying
Rice
- ½ cup cooked sushi rice
- 1 tablespoon rice wine vinegar
- ½ teaspoon salt
Spicy tuna
- 1 pound sushi-grade salmon or yellowfin tuna
- 2 tablespoon sriracha
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- ½ lime, juice
- pinch of salt
Crab
- ½ cup imitation crab, peeled into strips
- 2 tablespoon kewpie mayo
Toppings
- ½ cup cucumbers, chopped
- ½ cup edamame
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- 1 tablespoon furikake flakes
- Chopped scallions
- Chopped Cilantro
Sauces
- Spicy Mayo
- Eel sauce
Instructions
- Heat oil in a pot and slowly add the wonton wrapper triangles one by one. Fry for 30 seconds to 1 minute, making sure not to overcrowd the oil to keep them from curling up. Once golden and crispy, remove and drain on a paper towel. Repeat with remaining wrappers.
- In a bowl, mix cooked sushi rice with rice wine vinegar and salt. Set aside.
- Cut sushi-grade tuna or salmon into ½-inch bite-sized pieces. In a separate bowl, mix with sriracha, soy sauce, sesame oil, lime juice, and a pinch of salt. Set aside.
- Peel the imitation crab into strips, then mix it with kewpie mayo in a bowl. Set aside.
- Arrange the crispy wonton chips on a plate. Top with spoonfuls of sushi rice, spicy tuna, and crab mixture. Sprinkle on cucumbers, edamame, diced avocado, jalapeños, furikake flakes, scallions, and cilantro.
- Drizzle with spicy mayo and eel sauce, and enjoy immediately!
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