Sushi nachos take everything you love about a sushi bowl and pile it onto corn chips for a fun sharing platter. Marinated salmon, avocado, cucumber and a good drizzle of Kewpie mayo go on top, with crumbled nori for that ocean-y flavour.
It comes together in about 15 minutes and feeds four as a snack or starter. A great one for sharing, and everyone just digs in. The salmon is served raw, so use the freshest you can get (see the tips below).
Why You’ll Love It
This one’s a fun share platter. It’s ready in about 15 minutes, a sushi bowl in sharing form, fresh, light and full of flavour, great for sharing, and it feeds four as a snack.
The Shortcut That Makes It Work
There is no cooking. You marinate the salmon while you chop a few toppings, then pile everything onto corn chips, so it is more assembly than cooking.
Handy Tips
Use very fresh, sashimi-grade salmon, since it is served raw. Buy it from a fishmonger you trust, keep it cold, and use it the same day. Dice the salmon small, about 1 cm, so it marinates quickly and is easy to eat. Marinate the salmon while you prep everything else. Assemble it just before serving so the corn chips stay crisp.
Make It Your Way
Swap the salmon for tuna, kingfish or cooked prawns if you prefer. Keep it fresh and finely diced. For a version without raw fish, use cooked prawns, or diced tofu, mango or roasted sweet potato in the same marinade. Adjust the sriracha up or down to suit your heat.
What To Serve With It
It is a sharing platter in its own right. Serve it as a starter or alongside other share plates.
How to Store It
Best assembled and eaten fresh, especially as it uses raw fish. If you have marinated salmon left, keep it cold in the fridge and use it the same day. Do not store the assembled platter, as the chips go soft.
Other Recipes You’ll Love
If you enjoyed this Sushi Nachos, here are a few more ideas to add to your rotation:
Sushi Nachos
Prep Time 15 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Dice your salmon into 1 cm cubes and pop it in a bowl. Add soy sauce, sriracha, sesame seeds and lime juice, then mix and set aside to marinate while you prep the rest.
- Spread a layer of corn chips on a large platter.
- Drizzle over plenty of Kewpie mayo (this is the glue that holds the magic together 🤤).
- Sprinkle over diced cucumber, onion, avocado and tomato.
- Crumble your nori sheet with your hands and scatter it on top for that ocean-y crunch.
- Now spoon your marinated salmon evenly across the top.
- Finish with sliced spring onions and a sprinkle of everything seasoning.
Nutrition
Video
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FAQs
Can I use a different fish?
Yes. Tuna, kingfish or cooked prawns all work. Keep it fresh and finely diced.
Is the salmon raw?
Yes. The salmon is served raw and marinated, so use very fresh, sashimi-grade salmon, keep it cold, and use it the same day.
Can I make it without raw fish?
Yes. Use cooked prawns, or diced tofu, mango or roasted sweet potato in the same marinade.
