Print Recipe
Sushi Nachos
Course Appetizer
Cuisine Japanese
Course Appetizer
Cuisine Japanese
  • 1/2 14-oz package extra firm tofu , drained and pressed
  • 2 tbsp KA–ME® Tamari
  • 1/2 tsp KA–ME® Sesame Oil Blend
  • 1/4 tsp ground ginger
  • 1 package KA–ME® Rice Crackers (Original or Sesame varieties)
  • 1 cup cooked brown rice
  • 1/2 cup cucumber , finely chopped
  • 1/2 cup carrots , finely chopped
  • 1/2 cup bell pepper , finely chopped
  • 1/2 avocado , chopped
  • 1 tbsp KA–ME® Rice Vinegar
  • 2 tbsp mayonnaise
  • 1/2 tsp KA–ME® Sriracha Sauce
  • scallions , sliced, as garnish
  • seaweed strips (optional)
  1. Cut tofu into small cubes and place in a bowl. Add KA–ME® Tamari, KA–ME® Sesame Oil Blend, and ginger; toss.
  2. In a medium skillet over medium heat, add a little oil. When hot, add tofu. Cook for 8-10 minutes, stirring, until golden on all sides.
  3. Place KA–ME® Rice Crackers on a plate in a single layer.
  4. Top crackers evenly with rice, cucumber, carrots, peppers, avocado, and tofu.
  5. In a small bowl, add KA–ME® Rice Vinegar, mayo and KA–ME® Sriracha Sauce; stir. Drizzle onto nachos.
  6. Top with green onions and seaweed strips.
Recipe Notes

Recipe courtesy of @emilieeats

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