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Salmon Wonton Tostadas & Avocado Mayo 👌🏻 These are super easy to make and the perfect appetizer. I love to make these for when I’m having people over.
If you love this recipe, check out my Salmon & Spicy Avocado Mayo Wonton Cups recipe.
Why You’ll Love Salmon Wontons
These are SO flavorful… They hit all the notes! Salty, crunchy, creamy, acid, fatty, sweet ❤️. These will be a crowd pleaser! The avocado mayo gives it that creamy and delicious touch. These wonton tostadas are EPIC, you are going to love them.
How To Prepare Salmon Wontons
🥑 First, spray avocado oil on a baking sheet, then cut an ‘x’ in the center of the wonton wrappers so they don’t puff up. Add the wonton wrappers and spray avocado oil on top. Bake at 350 for 8-10 minutes until golden.
🧅 Secondly, combine the onion, Serrano, sugar, salt, 1/2 lemon and rice vinegar in a bowl. Let sit at least 30 minutes.
🍋 Blend together the avocado, cilantro, mayo, salt and lime. Add water (1 tbsp at a time) if it’s too thick and can’t blend.
🍣 Cube the salmon, then add it to a bowl with the scallions, sesame seeds, sesame oil and Tamari. Mix well and add in the onion and Serrano mixture with some of the juices.
🥒 Lastly, add cucumber to the wonton tostada, the avocado mayo, the salmon and some micro arugula.
Substitutions and Variations for Salmon Wontons
- You can use tuna or scallops, instead of salmon.
- You can use regular mayo or vegan mayonnaise instead of Japanese mayo.
- You can do a vegetarian version, and add your favorite vegetables instead of the salmon.
- Serranos can be swapped for your favorite peppers, such as jalapeños or if you want a non-spicy version you could use green bell peppers.
Chef Nadia’s Tip
Cut an ‘x’ in the center of the wonton wrappers so they don’t puff up.
Similar Recipes
Common Questions
You can swap the salmon for your favorite vegetables. As for the Japanese mayo, you can use vegan mayonnaise.
You most certainly can! You can use any raw fish of your liking, such as tuna or scallops.
You can use jalapeños, or pretty much any pepper you would like. Green bell peppers if you don’t want it spicy.
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
Salmon Wontons
Ingredients
- 8 oz salmon, sushi grade
- 2 tsp sesame oil
- 1/4 cup scallions
- 2 tsp tamari
- 2 tbsp sesame seeds, toasted
- 10 wonton wrappers
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced, mandolined
- 2 serranos, thinly sliced
- 3 tbsp rice vinegar
- 1/2 lemon
- 1 tsp cane sugar
- 1/2 tsp salt
- 2 avocados
- 1/4 cup japanese mayo, kewpie
- 1 lime
- 1/3 cup cilantro
- Micro arugula, for topping
Instructions
- First, spray avocado oil on a baking sheet, then cut an ‘x’ in the center of the wonton wrappers so they don’t puff up. Add the wonton wrappers and spray avocado oil on top. Bake at 350 for 8-10 minutes until golden.
- Secondly, combine the onion, Serrano, sugar, salt, 1/2 lemon and rice vinegar in a bowl. Let sit at least 30 minutes.
- Blend together the avocado, cilantro, mayo, salt and lime. Add water (1 tbsp at a time) if it’s too thick and can’t blend.
- Cube the salmon, then add it to a bowl with the scallions, sesame seeds, sesame oil and Tamari. Mix well and add in the onion and Serrano mixture with some of the juices.
- Lastly, add cucumber to the wonton tostada, the avocado mayo, the salmon and some micro arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
