Sushi Nachos – Nique Restaurant

Sushi Nachos
Recipe courtesy of Nique Restaurant - Visit them at 30 Vine St, Hamilton - 905 529 8000

Recipe courtesy of Nique Restaurant - Visit them at 30 Vine St, Hamilton - 905 529 8000

Sushi Nachos
Yields1 Serving
Sushi Nachos
 Wonton chips
 3oz high grade raw Red
 Tuna (diced)
 1 tbsp Spicy Mayo
 1 tbsp Miso Vinaigrette
 1.5 tsp brunoised shallot
 1/4 of an avocado (cubed)
 2 tbsp pickled jalapenos (either store bought or homemade)
 1 tbsp finely sliced red chili
 1 tsp furikake (Japanese seasoning)
 1 tbsp puffed rice (either store bought or homemade)
 1/4 tsp tobiko (fish roe)
 1/4 cup sliced scallions
Method
1

Wonton chips can either be bought, or homemade by deep frying wonton wrappers cut diagonally into triangles

2

Spicy Mayo (yields 1 cup): combine 4 tbsp of siracha, 2 tbsp of fish sauce and 100 mL of Kewpie Mayonnaise (Japanese mayonnaise)

3

Miso Vinaigrette (yields 1 cup): combine 4 tbsp of white miso, 4 tbsp of rice vinegar, 1 tbsp of mirin (type of rice wine) and 1/2 tbsp sesame oil in the blender. Blend together, then slowly add 125 mL of vegetable oil to emulsify

4
Assembling the Nachos
5

Lay wonton chips down on plate.

6

In the small mixing bowl, combine diced tuna, spicy mayo, miso vinaigrette and brunoised shallots. Mix well to cover tuna.

7

Dress tuna evenly over wonton chips.

8

Disperse cubed avocado over chips.

9

Disperse pickled jalapeno and sliced red chilis over chips.

10

Put the remaining spicy mayo into a squeeze bottle and drizzle all over chips.

11

Sprinkle furikake and puffed rice over top.

12

Garnish with evenly dispersed tobiko and sliced scallions.

Ingredients

Sushi Nachos
 Wonton chips
 3oz high grade raw Red
 Tuna (diced)
 1 tbsp Spicy Mayo
 1 tbsp Miso Vinaigrette
 1.5 tsp brunoised shallot
 1/4 of an avocado (cubed)
 2 tbsp pickled jalapenos (either store bought or homemade)
 1 tbsp finely sliced red chili
 1 tsp furikake (Japanese seasoning)
 1 tbsp puffed rice (either store bought or homemade)
 1/4 tsp tobiko (fish roe)
 1/4 cup sliced scallions

Directions

Method
1

Wonton chips can either be bought, or homemade by deep frying wonton wrappers cut diagonally into triangles

2

Spicy Mayo (yields 1 cup): combine 4 tbsp of siracha, 2 tbsp of fish sauce and 100 mL of Kewpie Mayonnaise (Japanese mayonnaise)

3

Miso Vinaigrette (yields 1 cup): combine 4 tbsp of white miso, 4 tbsp of rice vinegar, 1 tbsp of mirin (type of rice wine) and 1/2 tbsp sesame oil in the blender. Blend together, then slowly add 125 mL of vegetable oil to emulsify

4
Assembling the Nachos
5

Lay wonton chips down on plate.

6

In the small mixing bowl, combine diced tuna, spicy mayo, miso vinaigrette and brunoised shallots. Mix well to cover tuna.

7

Dress tuna evenly over wonton chips.

8

Disperse cubed avocado over chips.

9

Disperse pickled jalapeno and sliced red chilis over chips.

10

Put the remaining spicy mayo into a squeeze bottle and drizzle all over chips.

11

Sprinkle furikake and puffed rice over top.

12

Garnish with evenly dispersed tobiko and sliced scallions.

Sushi Nachos – Nique Restaurant

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