Yard House Poke Nachos Recipe

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.

It’s a Yard House classic, but here on Maui, we don’t have one nearby. There is one on O‘ahu, but I thought, why not whip up my own version right here at home?

This recipe brings together all the flavors you love in poke, layered like your favorite nachos-sweet, salty, spicy, and creamy with every single bite, just like the Yard House Edamame. Let’s get cooking!

Why You’ll Fall in Love with This Yard House Poke Nachos Recipe

This recipe takes everything you love about poke and nachos and smashes them together in the best way possible. Imagine crispy wonton chips, fresh spicy ahi tuna, creamy unagi aioli, and that perfect sprinkle of furikake-all in one irresistible bite.

It’s bold, balanced, and loaded with texture. Plus, it’s totally customizable, super easy to make at home, and feels like a treat straight from the islands.

Whether you’re craving a restaurant-style appetizer or looking to wow your friends, these poke nachos bring big flavor with a tropical twist. One bite, and you’ll be hooked-promise!

Key Ingredients for Perfect Yard House Poke Nachos Recipe

• 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)

Must-Have Kitchen Tools

1. Knife and cutting board
2. Frying pot or deep pan
3. Slotted spoon or spider strainer
4. Paper towels and a tray/plate for draining
5. Mixing bowls (at least 2)
6. Garlic press or grater (optional but helpful)
7. Squeeze bottle (for fancy aioli drizzles-optional!)

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: Serves 4 as an appetizer or 2 for a meal

Copycat Yard House Poke Nachos Recipe

Step 1: Make the Wonton Chips
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.

Step 2: Mix the Spicy Ahi Poke
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.

Step 3: Make the Unagi Aioli
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.

Step 4: Assemble the Nachos
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!

Pro Tips for First-Time Success on This Yard House Poke Nachos Recipe

1. Don’t fry too many chips at once.
I used to do that all the time! But the chips stick together or cook unevenly. Now I fry just a few at a time, and they come out perfect.

2. Cut the wonton wrappers into triangles.
They look just like chips this way. I cut them corner to corner, and it gives them the perfect shape for scooping poke.

3. Make sure your oil is hot before frying.
I test it by dropping in a tiny piece of wonton. If it bubbles right away, the oil is ready. If not, I wait a little longer.

4. Salt the chips while they’re still hot.
This one’s super important! If the chips are hot, the salt sticks better. If you wait too long, the salt just falls off.

5. Use sushi-grade fish.
I always use sashimi-grade ahi so it’s safe to eat raw. If you’re not sure what to get, just ask the person at the seafood counter.

6. Cut the fish gently.
I don’t saw the knife back and forth. I try to do long, smooth cuts-it helps the tuna stay nice and firm, not mushy.

7. Don’t use too much sesame oil.
Just a little bit goes a long way. I added too much once and whoa-it overpowered everything!

8. Taste the sauce before mixing it with the fish.
I always give the sauce a little taste first. That way I know if it needs more spice or shoyu before I add the tuna.

9. Make the unagi aioli last.
One time I used up all the mayo in the poke sauce and had none left for the aioli. Now I always set some aside first!

10. Build the nachos right before serving.
If you build them too early, the chips can get soggy. I always wait until the very end, then pile everything on while the chips are still super crispy.

Creative Serving Ideas for This Yard House Poke Nachos

1. Pair with a Cold Beer or Light Cocktail
Trust me on this-poke nachos and a crisp beer? Chef’s kiss. We love serving them with a local IPA or something citrusy like a grapefruit Radler. If you’re feeling fancy, a lychee mojito or yuzu spritzer also hits just right.

2. Make it a Party Platter
We’ve done this so many times for game nights or backyard BBQs. Just layer the nachos on a big tray, double the poke, and go wild with toppings. People always hover over it like it’s the star of the show (because it is).

3. Serve in Mini Cups for Apps
One time we had a potluck and wanted to make these “bite-size.” We grabbed some of those little plastic cups, tossed in a couple chips, a scoop of poke, a drizzle of aioli-and boom, fancy looking and super easy to serve.

4. Top with Avocado or Guacamole
Avocado and poke are just meant to be together. We’ve added a few slices or even a little spoonful of guac on top-it adds creaminess and balances the heat from the spicy ahi beautifully.

5. Use Taro Chips Instead of Wontons
Okay, we tried this once when we ran out of wonton wrappers (oops)-taro chips were the backup, and now we actually do it on purpose. They add a rustic, earthy flavor that plays really nicely with the poke.

6. Add Pickled Ginger or Pickled Onion
This was a happy accident. We had some leftover sushi ginger and pickled red onion in the fridge-added it on top and it brought this bright, tangy contrast. It’s subtle but sooo good.

7. Sprinkle with Crushed Macadamia Nuts
We first did this for some extra crunch, and now it’s kind of our thing. Just chop up some roasted mac nuts and toss ’em on top. That buttery crunch with the ahi? Game changer.

8. Serve with Seaweed Salad on the Side
We love making it a whole poke bar kind of vibe, so we’ll pair the nachos with a little side of seaweed salad or edamame. Adds freshness, keeps it light, and feels like a full-on Hawaiian pupu spread.

9. Drizzle with Spicy Honey or Chili Oil
This one’s for the spicy food lovers (hey, that’s us). A little drizzle of chili oil or spicy honey over the top adds heat and sweetness that just elevates everything.

10. Turn It Into a Poke Nacho Bowl
Okay, this one’s wild-but we had leftovers and layered the chips, poke, greens, and aioli into a bowl for lunch. It was kinda like a poke-taco salad situation, and now we do it on purpose when we want something easy but satisfying.

Storage Guide & Reheating Instructions for Yard House Poke Nachos

Poke is best enjoyed fresh, but if you must store leftovers:

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.

Common Questions About Yard House Poke Nachos Recipe

Here, we’ve got you covered with some common questions about the Yard House Poke Nachos that people often ask.

1. What are the ingredients in Yard House poke nachos?

From what we’ve tasted and recreated at home, the Yard House version includes crispy wonton chips, spicy ahi tuna poke, green onions, unagi aioli, and a sprinkle of furikake. We added our own little twist to make it extra flavorful-and honestly, it tastes just like the restaurant!

2. What goes on poke nachos?

We like to layer ours starting with crispy wonton chips, then scoop on spicy ahi poke, drizzle with creamy unagi aioli, toss on some thinly sliced green onions, and finish with a sprinkle of furikake. Some people also like to add avocado or tobiko for extra flair!

3. How do you make wonton nachos?

It’s super easy-just take square wonton wrappers, cut them in half diagonally, and fry them until golden brown. Make sure to salt them while they’re still hot so the flavor sticks. You can even bake them if you want a lighter version, but we’re all about that crispy texture.

4. How long do you marinate tuna poke?

Honestly, not long at all! We usually toss the cubed tuna in the sauce and let it sit for about 10–15 minutes while we finish prepping the rest. The flavor absorbs quickly, and you want the fish to stay fresh and tender-not over-marinated.

5. Can I use store-bought wonton chips instead?

Totally! If you’re short on time (or just don’t feel like frying), store-bought wonton chips work great. We’ve done it both ways, but making them at home definitely gives that fresh, crispy edge.

6. What type of tuna should I use for poke?

You want sushi-grade or sashimi-grade ahi tuna. It’s the best quality for raw preparations and super easy to find in Hawaii. If you’re not in Hawaii, check your local fish market or Asian grocery store. Always ask if it’s safe to eat raw.

7. Can I substitute the tuna with something else?

Yep! We’ve tried this with salmon, tofu, and even cooked shrimp before. Just keep the spicy poke sauce the same, and it’ll still be delicious. It’s a fun way to switch things up or accommodate different diets.

8. What is furikake and do I need it?

Furikake is a Japanese seasoning made of roasted seaweed, sesame seeds, and a few other goodies. It adds a great crunch and a bit of umami to the nachos. We highly recommend it, but if you don’t have any, a sprinkle of sesame seeds and crushed nori will do the trick.

9. How do I keep the nachos from getting soggy?

The key is to only assemble them right before serving. Keep the poke and chips separate until it’s go time. If you’re serving a crowd, you can even set it up buffet-style so everyone builds their own-fun and functional!

10. Can I make this ahead of time?

Kind of! You can make the chips, poke, and sauces ahead of time and store them separately. The poke can chill in the fridge for a few hours (we usually make it the same day), and the aioli keeps for a couple of days. Just don’t assemble until you’re ready to eat or the chips will lose their crunch.

And there you have it-your very own homemade Yard House Poke Nachos, Maui-style! Whether you’re missing the restaurant version or just want to impress at your next get-together, this recipe is a total winner. It’s fresh, fun, and full of flavor-and once you make it, you’ll never go back to plain old nachos again.

Try it out and tag me if you do-I’d love to see your creations! Drop a comment on the blog with your feedback-I can’t wait to hear what you think.

Also, follow along on Pinterest and Reddit for more tasty updates. Your support and thoughts mean the world!