Spicy Salmon Wonton "Nachos"

This is such a fun appetizer for sushi lovers, as it combines a shareable favourite, nachos with the flavours of spicy salon sushi!

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Spicy Salmon Wonton "Nachos"

Yield 4

Author Kirsten Deneka

Prep time

30 Min

Cook time

10 Min

Total time

40 Min

This is such a fun appetizer for sushi lovers, as it combines a shareable favourite, nachos with the flavours of spicy salon sushi!

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Ingredients

Wonton Wrappers:

• 1 large egg
• ⅓ cup water, or more as needed
• 2 cups all-purpose flour
• ½ teaspoon salt

For spicy salmon:

• 1 1/2 pounds sushi-grade salmon
• 1/4 cup soy sauce
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 2 tsp siracha

Toppings:

• 1/2 cup cooked edamame
• 2 Persian cucumbers
• 2 green onions
• 1 avocado
• Kewpie mayo
• Siracha
• Black Sesame seeds

Instructions

For wonton wrappers:

1. Mix flour and salt and add to a work surface. Create a well in the middle and add eggs and water.
2. Whisk to combine, slowly incorporating the liquids with the flour until it becomes a shaggy dough. Knead for 5-7 minutes or until a smooth dough ball forms.
3. Cover in plastic wrap and rest in the fridge for 30 minutes.
4. Preheat oil to 375 F. Remove dough from fridge and split into 4 equal sections. Use a rolling pin and additional flour to roll them into thin sheets.
5. Cut into triangles and fry for 3-5 minutes or until lightly golden brown. They will be delicate.
6. Remove from oil and sprinkle with salt.

To assemble:

1. Array the wonton chips over a large plate. Sprinkle salmon and the rest of the toppings and add a desired amount of kewpie mayo, siracha and sesame seeds. Enjoy :)

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Sushi, Appetizer, Nachos