Game Day Creamy Salmon Poke Wonton Nachos
By Tiffy Cooks
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!
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!
Nutrition
Calories: 396kcalCarbohydrates: 16gProtein: 23gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 57mgSodium: 1134mgPotassium: 564mgFiber: 1gSugar: 2gVitamin A: 113IUVitamin C: 4mgCalcium: 33mgIron: 2mg
