Comin’ at you with some poolside eats today! These California-inspired sushi nachos are some of the best things to enjoy in the summertime! I may not own a pool, but that doesn’t mean I don’t dream about all the snacky snacks I would make if I did have one. Each bite is filled with crunchy, deliciously sweet and spicy sauce, loaded with veggies, and protein. I love to drizzle a batch of crispy wonton nachos with sriracha mayo and my homemade wasabi sauce. To make sushi nachos, you can use crabsticks, cooked shrimp, or load it up with ahi tuna or sashimi-grade salmon. Use all of the protein that I’m using or just a few. You can even skip the protein all together and use carrot sticks in place to make this a true California Roll-inspired nacho bowl. The options are totally endless! Sprinkle furikake and green onions at the end to give it a nice texture on top. Avocados and cucumbers totally make this a complete meal if you want it to be! I totally want it to be!
Ingredients for California Roll Sushi Nachos:
Wonton Wrappers: You’ll need a pack of wonton wrappers for this recipe. I cut the wonton wrappers in half diagonally (feel free to cut them into fourths if you’d like) and fry them off in avocado, canola, or vegetable oil until they’re golden brown. Drain the wonton wrappers on a paper towel-lined plate. You can also do this a couple of days in advance and keep them in an airtight container until you’re ready to serve. In a pinch, you could even use tortilla chips but wonton wrappers to taste a 1000x better!Seafood: You can use any of these or all of these! Just know that you can make these California roll-inspired sushi nachos with whatever you like. All together you want at least 1 heaping cup of protein. I’m using some sashimi or sushi-grade salmon, imitation crabsticks that I’ve shredded, and cooked ebi (or shrimp.) Be sure to chop all of the seafood so that you get a little bit in each bite. You can also omit the seafood, double up on the cucumber, avocado, and add shredded matchstick carrots if you want to make this meatless! I like to marinate the salmon (or tuna) with a couple of tsp of soy sauce and some of the chopped scallions before adding it to the nachos.Cucumber: I like to use a Persian cucumber that’s diced up so you get a little bit in each bite.Avocado: Avocados add a buttery flavor and soft texture to this extra crunchy snack! I cut the avocados into a dice and top them on the nachos.Jalapenos: Add just a bit of heat along with the sriracha mayo. Totally optional and you can omit these if you’d like.Sauces: I like to use Japanese barbecue sauce, spicy mayo, and a homemade wasabi cream sauce for this. I make the wasabi sauce at home with rice vinegar, wasabi paste, and a couple tablespoons of mayonnaise.Sushi Rice: Cooked sushi rice adds a nice layer on top of the crispy wonton chips and it absorbs a lot of the sauces so that the chips stay crunchy longer. You can use jasmine rice for this recipe as well because it does have enough starch for this recipe. And it’s totally up to you whether you want to season the sushi rice with a tablespoon rice vinegar, some salt, and some sugar. I usually just used rice that has a little sesame oil added in when I cook it in my rice maker.Toppings: I like to use scallions and furikake because it has both sliced nori sheet and toasted sesame seeds in it. Feel free to use the individual ingredients if that’s what you have.
How to Make Sushi Nachos:
If you like this recipe, you might also like:
Crispy Rice Spicy SalmonWeeknight Salmon Sushi Bowls20-Minute Teriyaki ChickenSweet Chili Salmon BowlsSimple Hibachi Fried Rice
Make it meatless: You can swap the salmon, crab, and shrimp with matchstick carrots and up the cucumbers and avocados to make this a vegetarian-friendly snack! To make this vegan, be sure to use vegan mayo.
