Monday, July 26, 2010

Sushi Nachos

Sushi? Nachos? Hmmm. A strange combination. This unlikely pairing has become a favorite at my house. I will admit up front that I did not dream up this delicious concoction. I got the idea from our favorite local sushi restaurant. Then our favorite sushi place closed for an extensive period for remodeling, thus cutting off the life line to the infamous nachos. What to do? I think you know the answer.

Luckily around the same time Hubby and I were craving our nachos, we discovered a great local butcher. A good old fashioned butcher that happens to carrier sashimi grade ahi tuna. The moment I spotted it in the butcher's case I knew nachos were in our near future.

So what is a sushi nacho you ask? A crispy fried wonton topped with raw ahi tuna, a dollop of avocado cream (i.e. guacamole), slivers of green onion and a few drops of soy sauce.

Ok, so there is no cheese in these nachos, but trust me you won't miss it! Cause I'm thinking ahi and cheese is a little weird.

But avocado and ahi tuna are, in my humble opinion, a culinary match made made in heaven. If you like either of these ingredients, try this dish! It's easy to make, and will make you feel like you are eating like a queen (or a king) in the comfort of your own home. Or you could really impress your friends and serve this as an appetizer at your next gathering.

Ahi tuna runs about $12.99 a pound at our butcher and Hubby and I made dinner out of 3/4 pound. Supplemented with a salad with fresh ginger dressing and you have a light, yet filling meal. The wonton wrappers (or in this case the potsticker wrappers) can be found in your local grocery store in the cold section containing asian and other ethnic products. And you can use the left over wrappers to make your own ravioli. Hopefully the subject of a post in the near future...

Sushi Nachos:
Serves 2 for dinner or 4-6 for appetizers

12 wonton or potsticker wrappers, fried in vegetable oil (flip after 10 seconds, these brown incredibly under 30 seconds total)
3/4 - 1 pound of sashimi grade ahi tuna, diced into 1/4 inch chunks
3 Tablespoons low sodium soy sauce for drizzling
3 green onions, thinly sliced including white and green parts

Avocado Cream:
3 ripe avocados, diced
1/4 cup thinly sliced white or yellow onion
1/2 tsp garlic powder
1/2 tsp kosher salt
1/8 tsp freshly cracked pepper
Juice of 1 small lime
1 heaping Tablespoon of sour cream
6-8 dashes of tobasco (optional)

Puree all ingredients in a food processor until smooth. I use my mini prep for this. You can adjust the salt, pepper and lime juice to your taste.

To assemble place a dollop of avocado cream on the fried wonton wrapper. Top with about a teaspoon of ahi, another dab of avocado cream, thinly sliced green onions and drizzle with soy sauce to taste.


  1. I had never heard of a sushi nacho but what a fantastic idea. Looks so darn tasty :)

  2. I do much the same thing except that Doritio's now has wasabi flavored chips. I use those and on some sushi rice and shredded dry roasted sea weed before topping with ahi, skinless diced cucumber, and ginger salsa.