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Sushi Nachos are the ultimate fun fusion dish! It combines fresh, bold flavors of spicy sushi with the irresistible crunch of crispy rice paper! This dish is not only visually impressive, but also packed with layers of umami, heat, and texture in every bite. So, whether you’re hosting a gathering or simply craving a bougie snack, these sushi nachos are a great way to up your snacking game.
Sushi nachos take the best elements of sushi—fresh sushi-grade fish, creamy and spicy mayo, crisp vegetables, and vibrant tobiko—and layer them over crispy fried rice paper for an irresistible bite. Instead of traditional tortilla chips, these nachos use delicate rice paper, flash-fried to create the ultimate crispy base. Topped with spicy salmon (or tuna), crunchy cucumbers, scallions, and pops of tobiko, every bite is a flavor explosion.
❤️ Why You’ll Love Sushi Nachos
Easy to Make – No need to roll sushi or deal with sticky rice. Just chop, mix, fry, and assemble!
Crunchy & Satisfying – The crispy rice paper base mimics the crunch of a chip but with an ultra-light texture.
Packed with Fresh Flavors – Spicy, creamy, tangy, and umami-rich, this dish is an absolute crowd-pleaser.
Customizable – Easily swap out ingredients to suit your preferences or dietary needs.
Perfect for Sharing – A fun appetizer or snack for sushi lovers and party guests alike.
🍣What Does “Sushi-Grade” Actually Mean
“Sushi-grade” sounds fancy, right? Like some seal of approval from the sushi gods. While there’s no official governing body handing out golden sushi stamps, the term generally means the fish has been handled, frozen, and processed in a way that makes it safe to eat raw. Regular raw fish, on the other hand? It’s playing by a different set of rules, and not the kind you want to gamble with when it comes to your stomach.
Ever heard of parasites? No? Well, lucky you. Because they exist, and they love raw fish. To keep those little freeloaders from ruining your sushi experience, the FDA recommends sushi-grade fish be frozen at specific temperatures to kill off parasites.
- -4°F (-20°C) for at least 7 days
- -31°F (-35°C) for 15 hours (blast freezing—fancy, huh?)
Regular raw fish? Not necessarily frozen to those parasite-annihilating temperatures. And that’s why eating it raw is a game of culinary Russian roulette.
Sushi-grade fish isn’t just frozen—it’s also handled with the kind of care usually reserved for expensive handbags. From the moment it’s caught, it’s kept at ultra-low temperatures, processed with sanitized tools, and stored in a way that keeps it as fresh as possible. Regular raw fish? It’s usually handled with the assumption that it’ll be cooked, so it doesn’t get the same level of VIP treatment.
🍱Where to Find Sushi-Grade Fish
For the best (and safest) raw fish, check out Japanese markets like Mitsuwa or H Mart, where sushi-grade seafood is basically their love language. High-end fishmongers and specialty seafood stores also carry the good stuff, and if you ask nicely (or bribe them with coffee), they might even give you pro sushi tips. Feeling extra lazy? Online seafood retailers ship sushi-grade fish straight to your door—because nothing says “I’m fancy” like having premium raw fish delivered in an ice-packed box. Just remember: if it doesn’t say sushi-grade or sashimi-grade, assume it’s meant for cooking, not your next DIY sushi night. 🍣✨
How to Make Sushi Nachos
Prepare the Spicy Sushi Topping: In a large bowl, whisk together mayo, sriracha, sesame oil, rice wine vinegar, and black sesame seeds.Fold in the diced sushi-grade salmon or tuna until fully coated.Cover and store in the refrigerator while preparing the chips.
Make the Crispy Rice Paper Chips: Heat avocado or olive oil in a medium skillet to 340°F. One at a time, flash-fry each rice paper sheet until it puffs up and crisps (about 2-3 seconds per sheet).Transfer to a paper towel-lined tray to absorb excess oil.
Assemble the Sushi Nachos: Break the crispy rice paper into chip-sized pieces. Layer with spicy salmon, then sprinkle on scallions, cucumber, and tobiko for a vibrant, flavorful finish
Recipe Tips
- Use high-quality sushi-grade fish – Freshness is key! Buy from a trusted fishmonger or reputable Japanese grocer.
- Flash-fry the rice paper at the right temp – If the oil is too hot, the paper burns; too cool, and it won’t crisp up properly.
- Perfect Plating- Plate the sushi nachos right before serving to avoid soggy crisps.
Variations
Spicy Tuna Nachos – Swap salmon for sushi-grade tuna.
Cooked Salmon Nachos – Not a fan of raw fish, substitute the raw salmon for cooked salmon.
Vegetarian Sushi Nachos – Use diced avocado or tofu instead of fish.
California Roll Nachos – Substitute the fish with crab salad for a California roll-inspired version.
Wasabi Kick – Add a dab of wasabi to the mayo for extra heat.
Substitutions
Don’t have rice wine vinegar? Use lemon juice, or yuzu.
No Kewpie mayo? Regular mayo works, but Kewpie adds a richer, umami packed flavor.
Not a fan of tobiko? Swap it for finely diced pickled ginger for a tangy bite.
Can’t find rice paper? Use wonton wrappers or tortilla chips for a different take.
How to Store Leftovers
Sushi nachos are best eaten fresh, but if you have leftovers:
- Spicy Salmon Mixture: Store in an airtight container in the fridge for up to 24 hours.
- Crispy Rice Paper Chips: Keep in an airtight bag at room temperature for 1-2 days.
- Do not store assembled nachos – the chips will become soggy.
What to Serve it With
Common Questions
Where do I find sushi grade fish?
Sushi grade fish can be found at your local asian market or you can have it delivered from reputable fishmongers like the Riviera Seafood Club.
Can I make the crispy rice paper in advance?
You can fry the crispy rice paper a few hours in advance, but preparing them the night before, may result in soggy crisps.
Sushi Nachos
Ingredients
- ⅓ cup mayo, I used Kewpie mayo
- 3 tbsp sriracha
- 2 tsp sesame oil
- 1 tbsp rice wine vinaigrette
- 1 tbsp black sesame seeds
- 1¼ lb sushi grade salmon or tuna diced
- 6 rice paper sheets
- 2 cups avocado oil or olive oil
- 1 bundle scallions sliced
- ½ English cucumber diced
- ½ cup tobiko
Instructions
- To make the spicy salmon, grab a large bowl and mix together the mayo, sriracha, sesame oil, rice wine vinegar, and black sesame seeds. Add the diced sushi grade salmon and and toss to coat. Cover and store in the refrigerator.
- Add the vegetable or avocado oil to a medium-sized, deep skillet and heat to 340F. Flash fry each rice paper sheet one at a time. Transfer to a paper towel lined baking sheet to absorb extra oil.
- Once the rice paper crisps have cooled, break them into approximately 3 inch pieces. Grab a flat serving tray and layer the rice crisp, spicy salmon, scallions, cucumber and tobiko as you would layer nachos.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
