Sushi Nachos
✨ This wonderful recipe I have only made for my husband twice, and let me tell you - he has not forgotten it - and I don’t blame him! Crispy wontons and some healthy and fresh ingredients just makes me feel like summer is back and also that you’re eating something kind of healthy!
So, if you love sushi but also can’t say no to nachos (who can?), this one’s for you. These Sushi Nachos are a bright, crispy, flavour-packed snack.
Now, let’s talk about a few ingredients that might be new to your pantry or fridge:
Tamago is a sweet, fluffy Japanese rolled omelette - you can get this at your local eastern asian supermarkets in the frozen section.
Wakame is a type of edible seaweed, typically rehydrated from its dried form. It’s subtly briny with a soft, silky texture, kind of like the ocean’s version of a noodle, usually tossed with a dressing of sesame oil, soy sauce, rice vinegar, and sugar! It’s so incredibly yummy and this dish would not be the same without it!
Fried beancurd (aka inari age) is made from tofu that’s been fried and often simmered in a sweet & savoury broth. It’s juicy, chewy, and just a little sweet, it’s a total texture and flavour bomb!
These might sound a little intimidating, but you can find them frozen in your local Eastern Asian supermarkets. Once you try them here, you’ll probably start sneaking them into everything!
So get your favourite playlist on, and let’s get cooking!
Servings: 6, as a snack!
Ingredients
🍣Nachos
20 wonton wrappers, cut into triangles
Vegetable oil, for frying
2 mini cucumbers
1/2 avocado
100g wakame seaweed
2 slices of tamago
Fried beancurd
20g edamame beans
1 sheet of nori
Sesame seeds
1 spring onion
🍣Sushi Sauce
60g Kewpie mayo
1 tsp soy sauce (I use Kikkoman)
Juice of 1/2 lime
1 tbsp sriracha (I use this one)
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
Pour vegetable oil into a frying pan (about 1–2 cm deep) and heat on medium-high until it’s bubbling, or if you have a cooking thermometer, we’re looking for 180°C
Carefully drop in the wonton triangles in batches of 5, frying until golden and crispy, which is about 30–45 seconds per side.
Drain on a paper towel and sprinkle with a tiny pinch of salt. Let them cool while you prep the toppings.
👩🍳 Tip: These crisps are the foundation of your nachos, so don’t overcrowd the pan as they like their space!
4. In a small bowl, whisk together the Kewpie mayo, soy sauce, lime juice, and sriracha. Taste and tweak if needed, pop a little more lime for zing, or extra sriracha if you're feeling spicy!
5. Dice up your tamago, avocado, beancurd and cucumbers and cut your nori into short strips.
6.Lay out your crispy wonton chips on a platter or board.
7. Now it’s time to start layering: first the cucumber and avocado, then spoon over some wakame and edamame. Add your tamago and chunks of beancurd.
8. Drizzle generously with your sushi sauce.
9. Finish with a sprinkle of nori flakes and sesame seeds and some slices spring onion!
🥢 How to Eat It
Just like regular nachos, pick 'em up with your hands and enjoy all that crunch-meets-creamy goodness in every bite. They’re best fresh, but you’ll probably finish the whole plate before that even becomes a concern!
Want to make it your own? Add some pickled ginger, scallions, or a little wasabi kick. Or turn this into a sushi bowl with rice instead of wontons!
Thanks for cooking with me, I hope this awesome snack dish brings as much joy to
your table as it does to ours.
Happy cooking!
Emily x 🍞✨