Somewhere along the way, someone in Hawaii looked at a plate of nachos, then looked at a bowl of poke, and said: “What if?”
That person is a genius.
Poke nachos have exploded in popularity over the last decade. Every sports bar in Honolulu has their version. It’s the pupu that gets ordered for the table every time. The one that disappears fastest. If you love shareable snacks, pair these with a bowl of Hurricane Popcorn for the ultimate game-day spread.
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Why This Works So Ridiculously Well
- Crispy wonton chips instead of tortilla chips – lighter, crunchier
- Fresh ahi poke – cool, raw, rich, and briny
- Creamy drizzles – spicy mayo, wasabi aioli, unagi sauce
- Crunchy toppings – green onions, sesame seeds, tobiko, jalapeños
Poke Nachos with Fresh Ahi
Crispy wonton chips piled high with fresh ahi poke, drizzled with spicy mayo and unagi sauce, topped with all the fixings. The ultimate Hawaiian pupu.
For the poke topping, you can use our classic Ahi Poke Hawaiian Style or our Spicy Ahi Poke for a version with extra kick. Either works beautifully on these crispy chips.
Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 6 (as appetizer)
Ingredients
For the Poke:
- 1 lb sashimi-grade ahi tuna, diced into ½-inch cubes
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
For the Wonton Chips:
- 1 package wonton wrappers (about 30)
- Vegetable oil, for frying
- Sea salt
For the Spicy Mayo:
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon lime juice
For Topping:
- Unagi sauce, for drizzling
- Sliced jalapeños
- Tobiko (optional)
- Sliced avocado (optional)
Instructions
- Make the Poke: Combine soy sauce, sesame oil, rice vinegar, and Sriracha in a bowl. Add diced ahi, green onions, and sesame seeds. Toss gently. Refrigerate.
- Make the Spicy Mayo: Whisk together mayo, Sriracha, and lime juice. Transfer to a squeeze bottle.
- Fry the Chips: Cut wonton wrappers diagonally into triangles. Heat 2 inches of oil to 350°F. Fry wontons in batches, about 30 seconds per side until golden. Drain on paper towels. Season with salt.
- Assemble (right before serving): Spread wonton chips on a large platter. Spoon poke generously over chips. Drizzle spicy mayo in zigzags. Drizzle unagi sauce. Top with jalapeños, tobiko, and avocado.
Serve immediately – the chips will get soggy if you wait!
Explore more poke recipes in our Complete Guide to Hawaiian Poke.
