Sushi Nachos

You like sushi? You like this. Honestly the effort in this dish goes into sourcing the ingredients. I’m fortunate enough to live not too far from a Japanese grocery store so sourcing some quality salmon, tobiko (those crunchy little orange fish eggs) and savory unagi sauce are not a problem but if you can’t find it, use what you can get. Think crispy, sweet-savory chips piled high with fresh salmon poke, creamy avocado, spicy mayo, and crunchy toppings.

The rich salmon paired with the sweet onion flavor of the chips creates the perfect balance of crunchy, creamy, salty, and fresh in every bite. This is less of a recipe and more of an outline of things to add in.

Ingredients

For the Salmon Poke

8 oz sushi-grade salmon, diced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

In a bowl, combine the diced salmon with soy sauce, sesame oil, rice vinegar

For the sriracha mayo

¼ cup mayonnaise
(for extra richness, Kewpie mayo is amazing)

1–2 teaspoons sriracha

½ teaspoon lemon juice or rice vinegar

For the Nachos

1 bag Maui onion chips

½ avocado, diced

2 tablespoons diced cucumber

Pickled ginger, torn

1 tablespoon furikake

1 tablespoon crispy fried onions

Green onions, sliced for garnish

Unagi sauce

For pickled Fresno chilies

2–3 Fresno chile peppers, thinly sliced into rings

½ cup rice vinegar

½ cup water

1 tablespoon sugar

1 teaspoon kosher salt

1 small garlic clove, smashed (optional)

Add the sliced Fresno chile peppers to a clean jar or bowl. In a small saucepan, combine: rice vinegar, water, sugar, salt. Heat just until the sugar and salt dissolve. Pour the hot brine over the chiles. Let cool for 15–20 minutes for a quick pickle, or refrigerate for at least 1 hour for better flavor.

The ultimate no-cook appetizer