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poke nachos on pretty blue floral plate

Poke Nachos Recipe

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.

Course Appetizer
Cuisine Hawaiian
Keyword appetizers for parties, appetizers for sharing, fish for dinner party
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 169 kcal
Author Valentina K. Wein


  • 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


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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.