Poke Nachos combine crispy wonton chips with a half-and-half mix of spicy and shoyu ahi poke, garnished with green onions, white onions, and sesame seeds. The dish balances raw fish umami with textural crunch and layered heat from spicy mayo and unagi sauce.
Assemble and serve immediately. Store poke and sauces separately in airtight containers for up to 2 days; keep wonton chips in a dry container to maintain crispness.
Assemble the nachos just before serving to keep wonton chips crispy. Prepare the poke and toppings in advance, then layer and drizzle sauces immediately before eating.
Shoyu poke is marinated in soy sauce with a savory, umami-forward profile, while spicy poke includes chili peppers or sriracha for heat. Using both creates balanced flavor and texture contrast.
Yes. Yellowtail, salmon, or octopus work well, though ahi's firm texture holds up best to the crispy wonton base and toppings.
Assemble nachos immediately before serving and eat right away. If prepping ahead, store chips separately and add poke and sauces only when ready to serve.
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