Poke Nachos are out of this world! Inspired from a version I had in Hawaii, they're super fresh and delicious. A little spicy, they're served with the perfect gluten-free rice chips.
I had the most delicious Poke Nachos at an off-the-beaten-path restaurant on the Big Island in Hawaii.
They were packed with fresh, bright flavors that were spicy and subtly sweet, and the varying textures were incredible.
I recreated them and they're amazing!
- sesame oil - Toasted sesame oil adds a deeper flavor than regular sesame oil.
- tamari or soy sauce - Tamari is slightly thicker and richer than regular soy sauce, and it's usually gluten-free. You can use either.
- Sriracha sauce - Sriracha is hot sauce made from chile peppers, vinegar, garlic, sugar, and salt. It adds a subtle kick to the poke nachos.
- scallions (green onion) - Choose scallions that look vibrant and fresh, with the roots still attached.
- sushi grade Ahi Tuna - Sushi-Grade (or Sashimi-Grade) means the fish has been frozen on the boat immediately after being caught, is high quality, and safe to be eaten raw. Confirm this by reading the label or asking the fishmonger at the grocery store or fish market.
- neutral oil - Vegetable, canola or grapeseed.
- rice papers - Rice paper is sold in dried sheets and is typically made of rice flour, water, salt, and tapioca. You can usually find it in the Asian food section of large grocery stores and in most Asian markets.
(See recipe card below for quantities.)
- Sambal Oelek ground fresh chili paste is a good substitute for the Sriracha.
- I love making “chips” out of rice paper to keep this dish gluten-free. They're also deliciously light and crispy and hold the fish perfectly. You can however, use wonton chips or light tortilla chips.
- While this is an appetizer dish, it also works well for a light lunch.
- The poke is delicious in lettuce cups too, you could fill Iceberg or Butter lettuce leaves.
- I often serve Poke Nachos as an appetizer before Broiled Black Cod and Spicy Asian Slaw.
- Though this works year round, it has a light and refreshing vibe, so it's especially nice during the spring and summer months.
More Ahi Tuna Recipes
- Watermelon Basil Salad
- Lemon-Basil Vinaigrette
- Cold Cucumber Basil Soup
- Sweet Basil Cheesecake with Lemon Crust
In Hawaiian, the word poke simply means “chunk.” Throughout history, poke could refer to any meat or seafood that was cut into small pieces and marinated.
Today though, it will usually refer to seafood, and most commonly, ahi tuna.
How to Make Poke Nachos
- Mix sesame oil, tamari, sriracha and finely chopped scallions to make the marinade.
- Cut Ahi tuna into a small dice.
- Mix the tuna into the marinade and set aside.
- Heat a few inches of grapeseed oil to 340°F.
- Cut the rice papers into six triangles each with scissors.
- Once the oil is hot, drop the rice paper triangles into it, being sure there is space between them. They will turn bright white and puff up in literally 1 or 2 seconds. Use a slotted spoon to remove them and place them on a paper towel-lined baking sheet.
- Once the chips have cooled, arrange them on a serving platter and top them with the poke.
- Drizzle with a bit of the Sriracha and mayonnaise.
(More detailed instructions are below.)
These Poke Nachos are full of exquisite flavors and textures. I really hope you try it!
Poke Nachos Recipe
- 1 teaspoon sesame oil
- 1 teaspoon Tamari
- ½ teaspoon Sriracha sauce (plus more for drizzling)
- 1 scallion (white and green portion), finely chopped
- ¼ pound sushi grade Ahi Tuna
- 3 tablespoons vegetable oil for frying (grapeseed or canola are okay too, and amounts will vary -- see instruction no. 2)
- 2 (approximately 6-inch diameter) rice papers
- mayonnaise for drizzling
- Make the marinade and prepare the fish. In a small mixing bowl, combine the sesame oil, Tamari, Sriracha sauce and scallion. Stir to blend. Cut the tuna into a small dice and add it to the bowl. Mix to be sure it’s well coated with all of the ingredients and set aside.
- Make the rice chips. In a large heavy-bottomed saucepan, over medium-high heat, heat about 3-inches of the oil to 340°F. (Amounts will depend on the size of the pan you choose.) Cut the rice papers into six triangles each with scissors, and line a baking sheet with a layer of paper towels. Once the oil is hot, drop the rice paper triangles into it, being sure there is space between them. They will turn bright white and puff up in literally 1 or 2 seconds. Use a slotted spoon to remove them and place them on the towel-lined baking sheet.
- Assemble and serve. Once the chips have cooled, arrange them on a serving platter and then evenly distribute the poke on top. Drizzle gingerly with a bit of the Sriracha and mayonnaise. Serve immediately.
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