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!
The Ingredients
- 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.
- mayonnaise
(See recipe card below for quantities.)
Substitutions
- 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.
Serving Suggestions
- 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
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
Ingredients
- 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
Instructions
- 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.
NOTES
NUTRITION
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Chava
Are you kidding me? This is absolutely genius! My family will go nuts over these, they love poke. You're an inspiration!
valentina
Thanks so much! I hope you love it as much as we do! 🙂
Ginny McMeans
My nieces would be in 7th heaven!
valentina
Yay! 🙂
Lisa
I can eat this poke all day long -- and brilliant idea with the rice paper! I think I'd prefer it that way too!
valentina
Thanks, Lisa! I could it it all day, too! 😉
karyn
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
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
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
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
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
You too, David! I'm writing that down at the top of my list for our next trip there. (In three years or so!) 🙂
valentina
Thanks! Funny about Hawaii 50! 🙂
Emily
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
Yay! Thanks so much for sharing, Emily. This makes me happy. 🙂
Ron
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
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!
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
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
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
Thanks, Dawn. I've been known to polish off a plate or two. 😉 ~Valentina