Ingredients
Wonton Chips
- 30 wonton wrappers, cut into triangles
- Oil for frying (about 2 inches in a saucepan)
Seafood
- 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 Garnishes
- 3 scallions (greens only), sliced on the diagonal
- ½ cup cucumbers, chopped
- 1 avocado, diced
- 1 jalapeno pepper, thinly sliced
Sauces and Seasonings
- 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
- Prep Scallions: Slice the scallions on the diagonal and immediately add them to a bowl with cold water and a few ice cubes. This keeps them crisp and fresh; set aside.
- Fry Wonton Chips: Heat about 2 inches of cooking oil in a small saucepan to 350ºF. Fry the wonton triangles in batches of 5-7 until golden brown and crispy, approximately 30-45 seconds. Remove the fried chips with a slotted spoon to a paper towel-lined plate to drain excess oil; set aside.
- Prepare Seafood: On a clean cutting board, finely chop the sushi-grade salmon or ahi tuna. Transfer to a bowl, toss with soy sauce and half of the prepared scallions. Shred the imitation crab and chop the cooked shrimp; set all seafood mixtures aside.
- Make Wasabi Sauce: In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, and wasabi paste until smooth and creamy; set aside.
- Assemble the Nachos: Arrange the wonton chips on a large platter or individual plates. Layer the cooked sushi rice evenly over the chips, then add the salmon mixture followed by shredded crab and chopped shrimp. Top with diced avocado, chopped cucumbers, and thinly sliced jalapeno. Drizzle sriracha mayo, wasabi cream sauce, and Japanese barbecue sauce over the top. Sprinkle with furikake flakes and the remaining scallions for garnish. Serve immediately for optimal freshness and crunch.
Notes
- Use fresh sushi-grade fish for the best flavor and safety.
- Adjust the amount of wasabi paste to suit your spice tolerance.
- Furikake flakes add authentic umami and crunch but can be omitted if unavailable.
- Wonton chips can be made ahead but are best crispy when served immediately after frying.
- Substitute shrimp and crab with other seafood if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Japanese-American)
