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
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
1/2 an Avocado
Juice of 1/2 Lime