The countless sushi shops in this city clearly indicate what Vancouverites love to eat. As do the rapidly multiplying number of Mexican eateries.
So why not combine the best of both worlds?
This recipe, from Tostitos, does just that with these California maki-inspired nachos.
(The only thing missing for West Coasters? Coffee and yoga, which can figure out how to work in.)
California sushi nachos
1 bag Tostitos Bite Size Rounds tortilla chips
1 1/2 cups shredded mild Cheddar cheese
1 lb surimi (imitation crabmeat), chopped
1 red pepper, chopped
1 avocado, peeled, pitted and chopped
1/2 English cucumber, seeded and chopped
3 sheets toasted nori, sliced into thin strips
1 tbsp sesame seeds, toasted
2/3 cup mayonnaise
2 tsp wasabi paste
2 tsp chopped pickled ginger
Arrange Tostitos Bite Size Rounds tortilla chips on a large rimmed baking sheet.
Sprinkle cheese and surimi evenly over top.
Bake in preheated 400 F (200 C) oven for about 10 minutes or until cheese is melted.
To make wasabi mayonnaise: In small bowl, stir together mayonnaise, wasabi paste, and pickled ginger. Set aside.
To serve, sprinkle red pepper, avocado, and cucumber over nachos.
Drizzle wasabi mayonnaise and garnish with nori strips and sesame seeds.