Sushi but make it nachos!? SIGN ME UP. These sushi nachos feature marinated ahi tuna piled on crispy wonton chips and loaded up with fresh veggies and a slew of flavorful sauces.
I know I know, I say this all the time but this is my FAVORITE THING I’VE MADE since, well… the last favorite thing I made.
These sushi nachos are inspired by this incredible appetizer from a local restaurant in Spokane. At the restaurant, the appetizer is served as a ‘stack’ with ahi tuna, cubed cucumber and avocado. It comes with crunchy wontons, a soy reduction and whipped wasabi. It is balanced and flavorful and makes my tuna-loving heart happy.
I ain’t got time to stack things like a fancy restaurant so we’re doing it loaded sushi nachos style.
Fun fact- I don’t particularly care for sushi. I’ll rally occasionally but it’s not my favorite. I LOVE all of the sushi components except seaweed- so I guess I should say that I don’t like sushi rolls. Deconstruct it and I’ll eat it alllll dayyyy. Which is why these sushi nachos are absolute perfection.
Ya fry up the wonton wrappers as the nacho chips, pile on tuna, crunchy cucumber, creamy avocado, pungent green onions, spicy mayo and soy glaze. Top with sesame seeds, garlic, furikake seasoning and even nori strips if you’re not like me and you like seaweed.
MAKE THIS. TRUST ME.
The simple ingredients you’ll need to make sushi nachos:
Wonton wrappers: wontons wrappers are most commonly in the produce section in the refrigerated section near the kimchi, mushrooms and herb purees.
Avocado oil: any high-heat, neutral-tasting oil will work to fry the wonton wrappers. I prefer avocado oil but vegetable oil or canola oil are other good options.
Sushi-grade ahi tuna: since the tuna is eaten raw you’ll want to make sure it is sushi grade! Most grocery stores carry this, just as the fish counter!
Asian pantry staples: soy sauce, toasted sesame oil and seasoned rice vinegar all make an appearance so make sure you are stocked up.
Wasabi paste: wasabi is a spicy condiment commonly used in Japanese cuisine. You can find a small tube of wasabi paste in the Asian foods aisle of the grocery store.
Mayo: mayo is the base for the wasabi aioli and the sriracha mayo (if you’re making from scratch).
Garlic and ginger: both add incredible flavor to the marinated tuna.
Veggies: we can’t make the tastiest California sushi nachos without cucumber, avocado and green onions! These veggies are classic and taste amazing paired with the tuna but feel free to use whatever fresh vegetables you love.
Seasonings: I love to use crunchy garlic (like the minced garlic granules in the spice aisle!), furikake seasoning (again, spice aisle or Asian foods aisle) and sesame seeds.
How to make sushi nachos:
Marinate the tuna. In a small bowl toss together the tuna cubes, soy sauce, ginger, garlic and sesame oil. Set aside to marinate.
Fry the wontons. Slice square wonton wrappers in half diagonally so they are triangular in shape. Line a plate with paper towels. Heat about ¼ inch avocado oil over medium heat in a heavy-bottomed skillet or Dutch oven. Working in batches, add the wontons and fry for 30-60 seconds per side until golden brown and crispy. Remove to a paper towel-lined plate and immediately sprinkle with salt. Take care to lay the wontons in without letting them fold and do not crowd the pan.
Make the sauces. Whisk together the one tbsp soy sauce and honey in a small bowl to make an easy soy glaze.
Whisk together the mayo, wasabi and rice vinegar in a mixing bowl to make a wasabi cream sauce.
Assembly baybay!
On a large rimmed baking sheet or large serving platter arrange the crispy wontons in a single layer. Layer on the marinated tuna, cucumber, avocado and green onions.
Drizzle with all the sauces- sriracha mayo, wasabi mayonnaise and soy glaze. Sprinkle with sesame seeds, crunchy garlic and/or furikake seasoning.
Expert tips and variation ideas:
- Be sure the oil is HOT before adding the wonton papers.
- Do not crowd the pan when frying up the wontons, you’ll need to work in several batches.
- If you like spicy tuna add a teaspoon of chili crunch, red pepper flakes or sriracha to the ahi tuna mixture.
- Feel free to add sushi grade salmon, imitation crab meat or any other sushi proteins that you love.
- For a gluten-free version you could make crispy rice cakes with sushi rice.
- Add other veggies like carrot, radish, bell pepper or red onion.
FAQs
I found wasabi paste in the international foods aisle of my local Kroger. It should be at most regular grocery stores.
There are premade sriracha mayo varieties, like the Lee Kum Kee one, which you can find at the grocery store in the Asian foods aisle. You can also make your own by whisking together two tablespoons mayo, two teaspoons sriracha and two teaspoons water.
You can prep all of the components ahead of time (tuna, sauces, chopping the veggies) but I’d wait to fry the wontons and assemble until right before serving.
I have luck at most grocery stores! I go to the fish counter and ask for sushi grade tuna or sushi grade salmon. Sometimes it comes frozen but simply defrost in your fridge and you’re good to go!
If you love these sushi nachos you’ll love these other easy dinners:
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
CRONCH. 🤤
PrintSushi Nachos with Crispy Wontons, Ahi Tuna and Wasabi Aioli
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
Description
It’s your favorite sushi roll on a chip! Garlic ginger tuna piled high on a salty crispy wonton and smothered in flavorful sauces.
Ingredients
Tuna
- 1/2lb sushi grade ahi tuna, cubed
- 1 tablespoon soy sauce
- 1-inch knob ginger, grated
- 1 clove garlic, grated
- 1 teaspoon toasted sesame oil
- Sesame seeds (optional)
Crispy wontons
- 18 wonton wrappers, sliced in half into triangles
- Avocado oil, for frying
- Sea salt
Soy glaze
- 1 tablespoon soy sauce
- 1 1/2 tablespoons honey
Wasabi aioli
- 2 tablespoons mayo
- 1/2 tablespoon wasabi paste
- 1 tablespoon seasoned rice vinegar
Assembly
- 1 cup cucumber, cubed
- 1 avocado, cubed small
- Spritz of lime
- 5 green onions, sliced
- Sriracha mayo, soy glaze, wasabi aioli
- Garlic granules, Furikake seasoning and/or sesame seeds
Instructions
Tuna: In a small bowl toss together the tuna cubes, soy sauce, ginger, garlic and sesame oil. Set aside to marinate.
Wontons: Slice wontons in half diagonally to create triangle pieces. Heat about ¼ inch avocado oil over medium-high heat in a heavy-bottomed skillet or Dutch oven. Working in batches, add the wontons and fry for 30-60 seconds per side until golden brown and crispy. Remove to a paper towel-lined plate and immediately sprinkle with salt. Take care to lay the wontons in without letting them fold and do not crowd the pan.
Soy glaze: Whisk together the soy sauce and honey.
Wasabi aioli: Whisk together the mayo, wasabi and rice vinegar until smooth and well combined.
Assembly: Spritz the avocado with lime juice or a little more vinegar and season with salt. On a sheet pan or large serving platter arrange the crispy wontons in a layer. Layer on the marinated tuna, cucumber, avocado and green onions. Drizzle with all the sauces- sriracha mayo, wasabi aioli and soy glaze. Sprinkle with sesame seeds, crunchy garlic and/or furikake seasoning.
Notes
Refer to the above blog post for expert tips, variation ideas, answers to frequently asked questions and more.
- Prep Time: 20 minutes
- Cook Time: 5-10 minutes
- Category: Fish and Seafood
- Method: Fry
- Cuisine: Japanese
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