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Sushi Nachos

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cookingwithereka.com. 7.1.26

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Sushi Nachos are the ultimate fusion dish, combining the fresh bold flavors of spicy sushi with the irresistible crunch of crispy rice paper. 

 

Tobiko is the Japanese word for flying fish roe, tiny, crunchy fish eggs used as a garnish and ingredient in sushi, known for their vibrant color (usually orange), mild salty/smoky taste, and popping texture, adding visual appeal and flavor to dishes like California rolls. These small eggs (0.5-0.8mm) come in various colors (black, green, red) depending on added flavors (wasabi, squid ink) and offer nutrients like Omega-3s, though some varieties are high in sodium. 

 

 

PREP TIME: 

20

MINUTES

 MINS

COOK TIME: 

4

MINUTES

 MINS

SERVINGS: 

6 PEOPLE

•  

• 
  
  ⅓ cup mayo, I used Kewpie mayo

• 
  
  3 tbsp sriracha

• 
  
  2 tsp sesame oil

• 
  1 tbsp rice wine vinaigrette

•  
  
  1 tbsp black sesame seeds

• 
  
  1¼ lb sushi grade salmon or tuna diced

• 
  
  6 rice paper sheets

• 
  
  2 cups avocado oil or olive oil

• 
  
  1 bundle scallions sliced

• 
  
  ½ English cucumber diced

• 
  ½ cup tobiko

 

Method

 

1. To make the spicy salmon, grab a large bowl and mix together the mayo, sriracha, sesame oil, rice wine vinegar, and black sesame seeds. Add the diced sushi grade salmon and and toss to coat. Cover and store in the refrigerator.

2. Add the vegetable or avocado oil to a medium-sized, deep skillet and heat to 340F. 

3. Flash fry each rice paper sheet one at a time. Transfer to a paper towel lined baking sheet to absorb extra oil.

4. Once the rice paper crisps have cooled, break them into approximately 3 inch pieces. 

5. Grab a flat serving tray and layer the rice crisp, spicy salmon, scallions, cucumber and tobiko as you would layer nachos.

6. Serve immediately.