Description
Spicy gochujang and Kewpie mayo salmon piled onto crispy shrimp chips with tobiko, green onion, and black sesame. A no-cook poke nachos appetizer ready in about 15 minutes.
Ingredients
Units
Scale
- Shrimp chips (about 30, for layering)
- 1 lb sushi-grade salmon
- 1/3 cup Kewpie Mayo
- 3 tbsp gochujang
- 2 green onions (scallions), chopped
- 1/4 cup tobiko
- Black sesame seeds, to taste
Equipment
Instructions
- Prep the salmon. Cube the sushi-grade salmon into small, even 1/2-inch pieces and chop the green onion.
- Make the sauce. In a medium bowl, whisk the Kewpie Mayo and gochujang until smooth.
- Coat the fish. Add the cubed salmon and fold gently until every piece is fully coated.
- Lay the base. Arrange shrimp chips in a single layer on a plate or platter, covering the surface with no overlap.
- Top each chip. Spoon 2 to 4 salmon cubes onto each chip, then finish with black sesame, green onion, and tobiko.
- Build up. Add a second layer of shrimp chips and repeat, then a third layer for a taller stack.
- Serve. Enjoy right away, while the chips are still crisp.
Notes
- Use sushi-grade or sashimi-grade salmon only, and keep it cold until the last minute.
- Assemble right before serving so the shrimp chips stay crunchy.
- Start with 3 tbsp gochujang for medium heat, then add more to taste.
- No sushi-grade fish? Use flaked cooked salmon or imitation crab instead.
- Stretch it into a loaded platter with avocado, cucumber, shredded nori, or a drizzle of unagi sauce.
- Prep Time: 15
- Category: Appetizer
- Method: No Cook
- Cuisine: Hawaiian, Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg