I have this thing for combining my favourite foods into one dish. Mapo tofu and waffles? Done. Banh mi and fries? Been there. Mac and cheese with shepherd’s pie? It’s delicious! It seems wrong, but it’s oh-so-right. I’m constantly thinking about what food mash-ups (for lack of a better term) will taste good. Hence, these California roll nachos.
I love nachos. I love California rolls. Of course I LOVE California roll nachos. Sure, they’re essentially the illegitimate child of Japanese and Mexican cuisine, but considering the fact that California rolls are by no means traditional Japanese food (same with nachos and Mexican food), then it was inevitable that they would come together in a glorious delicious pile of flavours covered in melted cheese.
California Roll Nacho Recipe
- 1/2 cup crab meat*, chopped
- 1/4 cup kewpie mayo, or to taste
- 1/2 cup sliced green onions, divided
- salt and freshly ground pepper to taste
- tortilla chips, as needed
- 1/2 -3/4 cups shredded cheddar cheese
- 1 avocado, diced
- seaweed strips, to garnish
- sriracha, if desired
Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
In a bowl, mix together the crab, mayo, and 1/4 cup sliced green onions. Taste and season with salt and pepper.
Place a single layer of chips on your lined baking sheet. Top with the crab mix and a generous sprinkling of cheddar. Bake for 5-7 minutes or until cheese is gooey and melted. Remove from the oven and top with the remaining sliced green onions, diced avocado and seaweed strips. Drizzle with sriracha, if using. Enjoy hot!
* You can go all fancy here and get real crab meat or you can just go the route of imitation crab meat, which is what I used.