Poke Nachos are out of this world! Inspired from a dish at Kawaihae Kandyz in Hawaii, they’re super fresh and delicious. A little spicy, they’re served with the perfect gluten-free chips.
The last time I was on the Big Island of Hawaii, I asked every local I met what their favorite place to eat was.
I promise you, this is how to find the best, most authentic food. It’s almost always where the locals eat!
It’s also how I found the Hale I’A Da Fish House that I love so much.
Don’t get me wrong, there are plenty of other restaurants with fabulous menus and gorgeous, tasty food — I love those too.
For me though, part of traveling to other places is learning about their culture through their food, and the best way to do that is to go to the off-the-beaten-path places. 
Inspiration
At least three locals told me about Kawaihae Kandyz, so I had to try it. I was told they had the best Poke Nachos around.
I was so excited to pull up to this colorful building where the restaurant was located.
The colors were so fun — just like the food!
What is Poke?
- 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 often ahi tuna.
At Kawaihae Kandyz you order at a window, and there’s only outdoor seating — a handful of small tables and a long counter with chairs. It’s perfect.
Though they have fish tacos and several sides, like kimchi, pickled cucumber and mac salad, the menu is all about poke.
So of course I ordered the Poke Sampler and the Kandyz Sampler — this way I was able to try almost everything.
Each and every bite was absolutely delicious.
I’m sharing a recipe I created for Poke Nachos, inspired by those included in the Kandyz Sampler.
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 and add it to the marinade.
– 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.)
Tips for Making Poke Nachos
- If you’re working with frozen ahi tuna, let it thaw halfway and then cut it. It’ll be easy to cut into a small dice this way.
- 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 even try it with a light tortilla chips.
- If you prefer less heat, skip or use less of the Sriracha.
- The mayonnaise is surprisingly fantastic with this, but if it doesn’t suit you, skip it.
These Poke Nachos are an explosion exquisite flavors and textures. I really hope you try it!
And should you find yourself on the Big Island in Hawaii, you should definitely try Kawaihae Kandyz.
Kawaihae Kandyz
54-3886 Akoni Pule Hwy, Kapaau, HI 96755 | (808) 896-2767 | Hours: Wed – Sat, 11 a.m. to 7 p.m.
Poke Nachos are out of this world! Inspired from a dish at Kawaihae Kandyz in Hawaii, they're super fresh and delicious. A little spicy, they're served on the perfect gluten-free crunch.
- 1 teaspoon light sesame oil
- 1 teaspoon Tamari
- ½ teaspoon plus a bit more for drizzling Sriracha sauce
- 1 scallion (white and green portion), finely chopped
- ¼ pound sushi grade Ahi Tuna
- 3 tablespoons grapeseed oil for frying (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 grapeseed 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.
If you don’t have a thermometer, to check the temperature of the oil, you can test it with a tiny piece of the rice paper. If it instantly sizzles and puffs up, it’s ready.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Chava says
Are you kidding me? This is absolutely genius! My family will go nuts over these, they love poke. You’re an inspiration!
valentina says
Thanks so much! I hope you love it as much as we do! 🙂
Ginny McMeans says
My nieces would be in 7th heaven!
valentina says
Yay! 🙂
Lisa | Garlic & Zest says
I could eat this poke all day long — and that’s a brilliant idea with the rice paper! I think I’d prefer it that way too!
valentina says
Thanks, Lisa! I could it it all day, too! 😉
Jagruti says
Whenever I hear the word Hawaii, I only think of Hawaii50 🙂 This dish looks so nice, like the idea of using rice paper.
valentina says
Thanks! Funny about Hawaii 50! 🙂
Natalia says
Such a great idea to ask locals about their favourite places to eat in to find the best of the best! Will keep it in mind next time I travel to a new place. And the recipe looks amazing!
valentina says
Asking the locals is the best! And also, the places they send you to, are always WAY less expensive than any touristy restaurant. 🙂
karyn says
I absolutely love your photos, gorgeous. I’ve never had a “poke” before.. In Ireland it’s something we wouldn’t have. the dish looks so tasty and vibrant.!
valentina says
Thanks so much, Karyn! I hope you get to try poke one day! And Ireland has always been high of my “where-I-have-to-travel-to” list! One day . . . 🙂
David says
Valentina – just so many things about this post make me happy! First, learning how to make my own rice puffs is brilliant! I never knew you could do that. Second, The recipe for poke is brilliant! And, third, Hawi and Kapaau were our two favorite places on the big Island. They were quiet, local, and authentic. We had some of the best sushi of our lives in Hawi. I really wish I had known about Kawaihae Kandyz! Did you ever hike into the gorge just north of Waimea? Sigh… now I want to go back to Hawaii!
valentina says
We LOVE the big island! We didn’t do that hike, but we did go down the Kilauea’iki Trail to one of the black sand beaches. I spent most of my time sitting in a chair directly in the lagoon at our hotel. 😉 Next time we go I’ll have to hit you up for where you ate! Cheers! XOXO
David says
Absolutely! I hope our favorite places are all still there! And you definitely need to do that hike – it is a hidden gem. Seriously one of the most magical and spectacular hikes (and easy!) that I have done. Happy weekend!
valentina says
You too, David! I’m writing that down at the top of my list for our next trip there. (In three years or so!) 🙂
Emily says
I made this recipe, and while I am not an amazing cook . . . it worked! My family loved it – I loved it! So, so delicious!!
valentina says
Yay! Thanks so much for sharing, Emily. This makes me happy. 🙂
Ron says
Valentina, we love visiting the offbeat local eateries when we travel, so Kawaihae Kandyz would suit us just fine. We love poke in any form, but I’m not sure I’ve ever had poke on homemade rice chips. Great tip there, I can’t wait to give that a try. Thanks for a fun and tasty post…
valentina says
Thank you, Ron. I think all of us food folks love discovering the local eateries when we travel. The best! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
My husband and I were in Hawaii last summer, and had some fantastic food. I had determined to have as many local, Hawaiian dishes as we could, but somhow, we never had any poke! Well, I guess we just have to go back! In the meantime, these nachos will certainly hit the spot.
valentina says
Thanks, Jeff. Hopefully we’ll all be able to travel again sooner than later and have fun eating locally. Would be brilliant to be in Hawaii right now! 🙂 ~Valentina
Dawn - Girl Heart Food says
Way to take nachos up to another level, my friend! These look absolutely delicious and I’m pretty sure I could polish off the whole batch myself 🙂 Totally craving right now!!
valentina says
Thanks, Dawn. I’ve been known to polish off a plate or two. 😉 ~Valentina