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Sushi Nachos with Salmon & Sriracha Aioli

INGREDIENTS:

Salmon

  • 1 lb Atlantic salmon, skin removed and cut into small cubes
  • 1 Tbsp Ty Ling General Tso’s Sauce
  • ½ Tbsp Ty Ling Sesame Oil
  • Sesame seeds, for garnish (optional)

Crispy Wontons

  • 18 wonton wrappers, cut diagonally into triangles
  • Avocado oil spray (or brush lightly with oil)
  • Sea salt

Sriracha Aioli

  • 2 Tbsp mayonnaise
  • 2 tsp sriracha
  • 1 tsp seasoned rice vinegar

Toppings

  • 1 cup cucumber, diced and marinated in 1 Tbsp Ty Ling sesame oil and 2 Tbsp rice vinegar
  • 1 avocado, diced small
  • 5 green onions, thinly sliced

DIRECTIONS:

  1. Make the wonton chips
    • Preheat the oven to 400°F.
    • Arrange wonton triangles on a baking sheet in a single layer.
    • Lightly spray with avocado oil and sprinkle with sea salt.
    • Bake for 5–6 minutes, until golden brown and crispy. Set aside to cool.
  2. Marinate the cucumber
    • In a small bowl, toss diced cucumber with sesame oil and rice vinegar. Let sit while preparing the rest.
  3. Prepare the salmon
    • In a medium bowl, toss salmon cubes with General Tso’s sauce and sesame oil until evenly coated.
  4. Mix the sriracha aioli
    • Stir together mayonnaise, sriracha, and rice vinegar in a small bowl until smooth.
  5. Assemble the nachos
    • Arrange wonton chips on a platter.
    • Top with marinated cucumber, avocado, and salmon.
    • Drizzle with sriracha aioli and sprinkle with green onions (and sesame seeds if using).
  6. Serve immediately
    • Enjoy while the wontons are still crisp!