Game Day Creamy Salmon Poke Wonton Nachos
This Creamy Salmon Poke Wonton Nachos are an absolute hit from my NFL Draft Day watch party snack spread. These fusion wonton nachos are crispy, creamy, spicy, and SO addictive. Fresh salmon poke piled onto homemade wonton chips, and topped with seaweed salad, spicy mayo, unagi sauce, and green onion. This easy finger food appetizer is perfect for parties, game days, book club, or whenever you want a snack that feels a little extra special!
Party Perfect Appetizer: Salmon Poke with Wonton Chips
These Salmon Poke Wonton Nachos are the perfect addition to my NFL Draft Day Watch Party! I knew it was a great idea combining my most popular Creamy Salmon Poke appetizer with my super crispy, freshly fried homemade wonton chips. It is the ultimate football watch party snack! The combination of salmon poke and wonton chips already sound great. But, we’re make it feel even more like a loaded nacho plate by drizzling on some yummy spicy mayo and unagi sauce to add an extra sweet-creamy flavor on top!
Ingredients For Salmon Poke Nachos
Creamy Salmon Poke
- 14 oz sushi-grade salmon 340 g, cut into small bite-sized cubes
- 1½ tbsp soy sauce or ponzu soy sauce
- 2 tbsp Japanese mayo
- ½ tsp wasabi more or less to taste
- 1 tsp sesame oil
Crispy Wonton Chips
- 12-15 wonton wrappers
- Neutral oil for deep-frying
- Flaky sea salt to taste
Spicy Japanese Mayo
- ¼ cup Japanese mayo
- 1-2 tbsp sriracha depending on your spice preference
- 1 tsp fresh lemon juice
For Assembly
- 1 cup Japanese seaweed salad optional
- 2-3 Tbsp unagi sauce store-bought, for drizzling
- 2 green onions finely chopped
Creamy Salmon POke
There’s no other protein thats tastes as creamy but feels as light as raw salmon. It’s naturally packed with omega-3 fatty acids, proteins, vitamin D, and vitamin B. Make sure you’re using sushi-grade salmon, which is specially temperature treated and intended for raw consumption. The salmon is cut into cubes and mixed with soy sauce, Japanese mayo, wasabi, and sesame oil for a creamy, savory, and fragrant bite.
You can also make the same recipe with a different seafood, like tuna, scallops, hamachi, or shrimp. But make sure they’re also sashimi-grade!
Wonton Chips
I like using Wonton Chips because they have a delicate texture with a more neutral flavor. This way, the light flavors of the poke can really shine. These homemade wonton chips are the same ones as the ones I used for my Crab Rangoon Dip, which is another amazing party appetizer. For the crispiest nachos, don’t assemble them too far in advance. You can make the salmon poke, spicy mayo, and wonton chips separately ahead of time, then assemble everything right before serving so the chips don’t get soggy.
If you don’t have time to make your own wonton chips, you can also replace this part with store-bought tortilla chips, or even potato chips. But trust me, these freshly fried wonton chips make it so much better!
How To Make Creamy Salmon with Wonton Chips
- Make the creamy salmon poke: Add the cubed salmon to a bowl along with the soy sauce or ponzu, Japanese mayo, wasabi, and sesame oil. Gently mix until every piece of salmon is coated. Cover and place in the refrigerator while you prepare the rest of the nachos.
- Make the wonton chips: Add about 1½–2 inches of neutral oil to a deep pot or skillet and heat to 350°F (175°C).
- Working in small batches, carefully add the wonton wrappers to the hot oil. Fry for about 30–45 seconds total, flipping halfway through, until bubbly, crispy, and lightly golden. They cook VERY quickly, so keep an eye on them!
- Transfer immediately to a paper towel-lined plate or wire rack and season with flaky salt while they’re still hot. Repeat with the remaining wonton wrappers.
- Make the spicy mayo.In a small bowl, mix together the Japanese mayo, sriracha, and lemon juice until smooth. Taste and adjust the spice level to your liking.
- Assemble the nachos: Arrange the crispy wonton chips on a large serving plate. Top each chip with a spoonful of creamy salmon poke, followed by a little Japanese seaweed salad.
- Drizzle generously with the spicy Japanese mayo and unagi sauce, then finish with chopped green onion.
- Serve immediately while the wonton chips are still nice and crispy!
More Appetizer Recipes For A Perfect Game Day Party
Game Day Creamy Salmon Poke Wonton Nachos
By Tiffy Cooks
Ingredients
Creamy Salmon Poke
- 14 oz sushi-grade salmon 340 g, cut into small bite-sized cubes
- 1½ tbsp soy sauce or ponzu soy sauce
- 2 tbsp Japanese mayo
- ½ tsp wasabi more or less to taste
- 1 tsp sesame oil
Crispy Wonton Chips
- 12-15 wonton wrappers
- Neutral oil for deep-frying
- Flaky sea salt to taste
Spicy Japanese Mayo
- ¼ cup Japanese mayo
- 1-2 tbsp sriracha depending on your spice preference
- 1 tsp fresh lemon juice
For Assembly
- 1 cup Japanese seaweed salad optional
- 2-3 Tbsp unagi sauce store-bought, for drizzling
- 2 green onions finely chopped
Instructions
- Make the creamy salmon poke: Add the cubed salmon to a bowl along with the soy sauce or ponzu, Japanese mayo, wasabi, and sesame oil. Gently mix until every piece of salmon is coated. Cover and place in the refrigerator while you prepare the rest of the nachos.
- Make the wonton chips: Add about 1½–2 inches of neutral oil to a deep pot or skillet and heat to 350°F (175°C).
- Working in small batches, carefully add the wonton wrappers to the hot oil. Fry for about 30–45 seconds total, flipping halfway through, until bubbly, crispy, and lightly golden. They cook VERY quickly, so keep an eye on them!
- Transfer immediately to a paper towel-lined plate or wire rack and season with flaky salt while they’re still hot. Repeat with the remaining wonton wrappers.
- Make the spicy mayo.In a small bowl, mix together the Japanese mayo, sriracha, and lemon juice until smooth. Taste and adjust the spice level to your liking.
- Assemble the nachos: Arrange the crispy wonton chips on a large serving plate. Top each chip with a spoonful of creamy salmon poke, followed by a little Japanese seaweed salad.
- Drizzle generously with the spicy Japanese mayo and unagi sauce, then finish with chopped green onion.
- Serve immediately while the wonton chips are still nice and crispy!
