A delicious and easy recipe for Poke Nachos featuring fresh salmon, a spicy Chinsu hot sauce mayo, and crispy fried wonton chips, perfect for a flavorful snack or appetizer.
For the Poke:
1. Cut the salmon into bite-sized pieces.
2. In a bowl, marinate the salmon with the sliced green onion, grated ginger, grated garlic, ponzu, 1 tsp sesame oil, and 2 tbsp Chinsu Original Hot Sauce. Set aside.
For the Chinsu Mayo:
1. In a separate bowl, combine Kewpie Mayo, 4 tbsp Chinsu Original Hot Sauce, and 2 tsp sesame oil.
2. Mix well and pour into a sauce bottle for easy topping later.
For the Chips and Toppings:
1. Cut wonton chips in half.
2. Heat oil for frying to 350 degrees Fahrenheit. Deep fry the wonton chips for 3 minutes or until they are golden brown and crispy.
3. Immediately season the fried chips with salt.
4. Assemble the poke nachos by layering the wonton chips, marinated poke, Chinsu mayo, and desired toppings such as sliced avocado, eel sauce, fresh cilantro, green onion, and furikake.
5. Enjoy!
