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Yard House Poke Nachos Recipe
Emma

Yard House Poke Nachos Recipe

5 from 2 votes
I bet you’ve had poke before, right? But have you ever tried poke nachos? I mean… come on! This dish is hands-down one of the coolest mashups ever-think crispy wonton chips topped with spicy ahi poke, creamy unagi aioli, and crunchy furikake.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Starter
Cuisine: American
Calories: 441
Ingredients Method Video Notes

Ingredients
  

  • 12 square wonton wrappers store-bought or homemade
  • 2 cups vegetable oil for frying
  • ½ tsp salt for seasoning the chips
  • ½ lb. sushi-grade ahi tuna diced into small cubes
  • 3 tbsp. Kewpie mayo or regular mayonnaise
  • 1½ tsp sriracha adjust to spice level
  • 1 tsp shoyu Japanese soy sauce
  • ½ tsp sesame oil
  • 2 tbsp. chopped green onions tops only or whole, your choice
  • 3 tbsp. Kewpie mayo reserve from above or use fresh
  • 1½ tbsp. unagi sauce eel sauce or sweet soy glaze
  • 1 small garlic clove grated or finely minced
  • 2 tbsp thinly sliced green onions for garnish
  • 1 tbsp. furikake Japanese seaweed & sesame seasoning

Method
 

  1. Cut your wonton wrappers diagonally to form triangles. Heat oil over medium-high heat. Once hot, fry a few wrappers at a time until golden brown-about 1 minute per side. Don’t overcrowd the pot!Drain on a paper towel-lined plate and salt them right away while they’re hot. Set aside.
  2. In a bowl, combine Kewpie mayo, sriracha, a splash of shoyu, and a tiny bit of sesame oil. Mix until smooth.Cut your ahi into cubes with long, clean strokes (no sawing!). Toss the tuna in the spicy mayo sauce and sprinkle in some green onions. Mix gently.
  3. Take the reserved half of your mayo (yup, that’s where I messed up the first time-oops!). Mix it with unagi sauce and grated garlic. Stir until smooth.
  4. Pile your wonton chips onto a plate. Spoon the spicy poke over the top. Sprinkle with more green onions, a generous dusting of furikake, and finish with a drizzle (or dollop) of that unagi aioli.Serve right away and enjoy every crunchy, creamy bite!

Video

Notes

Store the poke in an airtight container in the fridge-good for up to 24 hours. Keep unassembled chips in a sealed bag or container to maintain crispiness. The aioli can stay in the fridge for 2-3 days. Just assemble right before serving for max crunch and flavor.