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November 25, 2016

Sushi Inspired Spicy Nachos Recipe

By Stuart Turner

Fusion food is the future. We know you are all sushi loyalists, but we also know there are other cuisines that have to wiggle into your weekly routine at some point. American, Mexican, Chinese, Indian, all these cuisines are exceedingly wonderful in their own way, so this week, we're mashing Mexican/American food with Japanese food, and we're come up with sushi nachos

If you follow us on Facebook, you might have noted the time we shared ramen pizza; a base made of ramen noodles topped with tomato sauce and cheese. According to some fans, it was totally delicious. So we're going to believe sushi nachos could be just as tempting.

There's no tortilla chips in this recipe, and no cheese, and no salsa either... but we think you'll agree the end result is very nacho-like in shape and concept.

We'll be making our 'tortilla chips' from wonton wrappers, which offer a similar crispy loveliness. You can deep fry them if you're feeling decadent, but they will produce a nice crisp texture when baked, which is much healthier too!

For sauce, we'll be making some spicy salmon-studded volcano sauce, and for the toppings, we're scattering plenty of cucumber, avocado, sushi rice, toasted nori and hot sriracha sauce.

It's a mouth-watering combination. We promise, just stay open minded!

You Will Need:

25 Wonton Wrappers

Vegetable Oil

Shichimi Togarashi Seasoning

1 Cup of Fresh Salmon Fillet (Cut into 1cm sq pieces)

5 Heaped Tbsp Mayo

2 Tsp Sriracha

1 Tsp Rice Wine Vinegar

1 Tsp Sugar

1 Cup Sushi Rice (Cooked in Just over 1 Cup of water, and seasoned with rice wine vinegar, sugar and salt.)

2 Sheets of Nori

1/4 Cucumber

1/2 an Avocado

Juice of 1/2 Lime

Soy Sauce

Fresh Chili

 

Method

  • Cook the Sushi Rice as per packet instructions and leave to cool. 
  • Take the Wonton wrappers and chop them all in half diagonally. Cook them in batches on a tray in the oven at 200c. You will need to drizzle a little oil on each batch, and sprinkle on a little shichimi togarashi. Cook until golden but keep an eye on them as they will brown very quickly!
  • Set all your Wonton nachos aside to cool, and begin to make the spicy salmon topping. 
  • Cook the salmon in a frying pan if you have chosen a fillet, but you can make this recipe with smoked salmon instead if you like. Set the cooked salmon aside too cool.
  • In a bowl, combine the mayo, sriracha, rice wine vinegar and sugar. whisk together well, then add the salmon. 
  • Now prepare the other toppings, chop the nori into little pieces for garnishing, slice the cucumber, and combine chopped avocado with lime juice to make a sort of guacamole!
  • All that is left to do is assembly. Layer wonton nachos with the sushi rice, then the spicy, saucy salmon mix, before topping with the nori, cucumber and avocado. Complete with a little soy sauce and some very finely chopped chili. 

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