Sushi Nachos

Crispy fried rice paper chips topped with spicy salmon mix, fresh cucumber, spring onion and chopped pickled chili. A crunchy, creamy and fresh bite that combines sushi flavors with nacho-style fun and is perfect for sharing plates or appetizers.

Ingredients

Rice Paper Chips

Rice paper sheets
Neutral oil for frying
Pinch of salt (optional)

Spicy Salmon Mix

200 g raw salmon, finely diced
3–4 tbsp mayonnaise
1–2 tbsp sriracha sauce
1 tsp soy sauce
1 tsp lime juice (optional)

Toppings

Cucumber, finely diced
Spring onion, thinly sliced
Pickled chili
Optional: sesame seeds
Optional: chili flakes

Instructions

Cut rice paper into triangles or chip-sized pieces.
Heat oil in a pan to medium-high heat.
Fry rice paper briefly until it puffs up and turns crispy.
Remove and place on paper towel to drain excess oil.
Mix salmon, mayonnaise, sriracha, soy sauce and lime juice in a bowl until creamy.
Taste and adjust heat or acidity if needed.
Top crispy rice paper chips with spicy salmon mix.
Add diced cucumber and spring onion on top.
Finish with chopped pickled chili and optional sesame seeds or chili flakes.
Serve immediately while chips are still crispy.