Name: Sushi Nachos – Nique Restaurant
Ingredients: 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

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

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

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

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

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

Assembling the Nachos

Lay wonton chips down on plate.

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

Dress tuna evenly over wonton chips.

Disperse cubed avocado over chips.

Disperse pickled jalapeno and sliced red chilis over chips.

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

Sprinkle furikake and puffed rice over top.

Garnish with evenly dispersed tobiko and sliced scallions.

CategoryAppetizer, Dinner, Lunch

Ingredients