Description
Sushi Nachos with Crispy Wontons, Ahi Tuna and Wasabi Aioli combine the flavors of fresh, marinated sushi-grade ahi tuna with crispy fried wonton chips, creamy avocado, refreshing cucumber, and bold sauces like wasabi aioli, sriracha mayo, and sweet soy glaze. This fusion appetizer is perfect for sharing and delivers a delightful mix of crunchy, creamy, spicy, and tangy bites.
Ingredients
Ahi Tuna Marinade
- ½ lb 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 (about ¼ inch depth)
- Sea salt, to taste
Sauces
- 1 tablespoon soy sauce
- 1½ tablespoons honey
- 2 tablespoons mayonnaise
- ½ tablespoon wasabi paste
- 1 tablespoon seasoned rice vinegar
Additional Toppings
- 1 cup cucumber, cubed
- 1 avocado, cubed small
- Spritz of lime juice
- 5 green onions, sliced
- Sriracha mayo, for drizzling
- Soy glaze (from soy sauce and honey mixture)
- Wasabi aioli (from mayo, wasabi paste and rice vinegar)
- Garlic granules, Furikake seasoning and/or sesame seeds for garnish
Instructions
- Marinate the Tuna: In a small bowl, combine cubed ahi tuna with 1 tablespoon soy sauce, grated ginger, grated garlic, and toasted sesame oil. Toss gently to coat and set aside to marinate while preparing other components.
- Prepare Wonton Chips: Slice wonton wrappers diagonally in half to form triangles. Heat about ¼ inch of avocado oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Fry wonton triangles in batches for 30-60 seconds per side until golden brown and crispy, taking care not to overcrowd the pan and to avoid folding. Drain on paper towels and immediately sprinkle with sea salt.
- Make Soy Glaze: Whisk together 1 tablespoon soy sauce and 1½ tablespoons honey in a small bowl until well combined and slightly thickened.
- Prepare Wasabi Aioli: In another small bowl, whisk together 2 tablespoons mayonnaise, ½ tablespoon wasabi paste, and 1 tablespoon seasoned rice vinegar until smooth and fully blended.
- Prepare Avocado: Lightly spritz cubed avocado with lime juice or additional rice vinegar, then season with a pinch of salt to enhance flavor and prevent browning.
- Assemble the Sushi Nachos: On a large serving platter or sheet pan, arrange a layer of crispy wonton chips. Evenly layer marinated tuna cubes, cucumber, avocado, and sliced green onions over the wontons.
- Drizzle and Garnish: Generously drizzle sriracha mayo, wasabi aioli, and soy glaze over the assembled nachos. Finish by sprinkling with sesame seeds, garlic granules, Furikake seasoning, or additional sesame seeds as desired for extra texture and flavor.
Notes
- Use sushi-grade tuna for the best flavor and safety when serving raw fish.
- Frying wontons in small batches helps keep them crispy and prevents overcrowding, which can cause sogginess.
- Adjust wasabi paste quantity in the aioli according to your spice preference.
- Serve immediately after assembly to maintain crispiness of the wonton chips.
- Sriracha mayo can be made by mixing sriracha sauce with mayonnaise to taste.
