Poke Nachos
Poke nachos is a fun twist of cultural flavors. Ahi poke is layered onto wonton chips with sriracha and Japanese mayo and avocado.
Servings: 4 servings
Calories: 352kcal
Cost: $10
Ingredients
Shoyu Poke
- 1 pound Ahi tuna cut into ½ inch cubes
- 2 tablespoons Shoyu or soy sauce
- 2 green onion thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds black or white
- 2 tablespoons Ogo seaweed
- 1 teaspoon Hawaiian salt
- 1 teaspoon red pepper flakes
Toppings and Layers
- 10-15 wonton wrappers but in half
- Avocado oil spray
- 2 tablespoons furikake + more for garnish
- Sriracha
- Kewpie mayo
- 1 avocado cubed
- 1 small jalapeno sliced very thin
- 1-2 green onions finely chopped
- Cilantro leaves roughly chopped ro garnish
- Sesame seeds for garnish
Instructions
- Make the poke. Mix all of the poke ingredients together and chill while you prepare the rest of the recipe.
- Bake the wonton chips. Preheat oven to 400 degrees Fahrenheit and place cut wonton wrappers onto a parchment lined baking sheet. Lightly spray with oil and generously season with furikake seasoning.
- Bake wontons wrappers for 6-8 minutes until crisp and lightly golden brown.
- Layer the poke nachos. Place wonton chips onto a platter and evenly spoon poke on top of the wonton chips.
- Garnish poke with a drizzle of sriracha and kewpie mayo, diced avocado, sliced jalapeno, green onions, cilantro, sesame seeds and more furikake.
Video
Notes
Poke lasts in the fridge for up to 2 days and is best enjoyed fresh.
To make poke nachos ahead of time, bake the wontons but keep seperate until you are ready to serve with the poke.
I would not recommend freezing poke after it has been seasoned.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 1193mg | Potassium: 644mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2960IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 3mg