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Poke Nachos

This easy poke nachos recipe is da perfect local-style pupu! Crispy wonton chips loaded with fresh ahi poke, shoyu, mayo, and all da ono toppings—choke flavor in every bite!
Course Appetizer, Side Dish, Snack
Cuisine Asian, Hawaiian, Mexican
Keyword ahi, fish, fried, spicy, tuna, wonton
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tani Nakamitsu

Ingredients

For the Poke:

  • 1/2 lb. ahi (yellowfin tuna sashimi or sushi grade) diced
  • 3 tbsp shoyu soy sauce
  • 1 ½ tbsp sesame oil
  • 1/4 cup sweet onion thinly sliced

For the Chips:

  • 1 pkg Wonton wrappers
  • Oil

Toppings:

  • 2 stalks green onions
  • furikake seasoning
  • Spicy Mayo (¼ cup mayo + ¼ cup sriracha)

Instructions

  • Mix together the diced ahi, shoyu, sesame oil, green onions, and onions. Set aside and let it marinate in the fridge for about 30 minutes.
  • Meanwhile, in a pan or fryer heat up some oil to fry the wonton wrappers to act as the tortilla chips. Cut the wonton wrappers in half diagonally so they come out as triangles.
  • Gently drop the wrappers into the oil and fry until both sides are a light golden brown. Set aside on a plate lined with paper towels.

Assembly:

  • Assemble the poke nacho by laying down the wonton chips first. Then add the poke mixture. Follow up with the toppings: sprinkle on the furikake and drizzle the spicy mayo and any other desired toppings.
  • Serve it fresh and enjoy!