Poke Chips

5 from 1 vote
Jump to Recipe

This post may contain affiliate links.

Poke Chips are basically nachos made with fresh sushi grade fish and asian ingredients you will love. A wonderful “lightened up” dish to share. This is inspired by one of my favorite dishes at Yard House! It’s loaded with sushi grad Ahi tuna or salmon and it’s full of umami.

Poke Chip nachos on a plate with toppings.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make Poke Chips

Have you ever had them before? I order them every time they are on a menu. They are full of fresh, umami fierce flavors, lean protein and the topping options are endless. They are basically poke nachos and you MUST try them if you love sushi.

  • Easy to make.
  • No cooking required! The best in summer temps.
  • Customize. Use any toppings yo desire.
  • Great for sharing with guests.

Ingredient Notes

Ingredients to make Poke nachos in small bowls on a counter.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

  • Sushi Grade Fish. I use whatever is on sale! You can find it at most grocery stores at the fish counter, be sure to ask the attendant if needed. I use ahi tuna. Salmon also works great.
  • Soy Sauce. This is to marinate the fish in. Tamari will also work.
  • Sesame Oil. This is such a great flavor to add to the fish marinade.
  • Dried Nori. This is dried seaweed, typically found in the international aisle.
  • Sesame Seeds. This add a little crunch and texture.
  • Green Onions.
  • Wonton Wrappers. This is what we use to make the “nachos” or “chips” out of! They are typically in the refrigerated produce section.
  • Jalapeño. This is optional but it adds a wonderful heat.
  • Sriracha Aioli. This is made from Kewpie mayo (or regular mayo) and sriracha sauce. This adds a nice creamy flavor.
  • Avocado & Cilantro. For garnish.

Recipe Variations

  • Make it pregnancy friendly or for those who don’t like raw fish. You can use cooked salmon, canned tuna, or cooked shrimp in place of the raw fish!
  • Add more veggies. Add corn kernels, edamame, pineapple, or diced tomatoes. There are endless options.
  • Can’t Find Wontons? use tortilla chips, just skip the baking part!

Steps To Make Poke Nachos

White ceramic bowl with poke in it. Steps to make the poke and chips.

Step One. Preheat the oven to 325º. Slice the fish with a sharp knife into cubes. Add it to a medium sized mixing bowl. Add sesame oil, soy sauce, sesame seeds, green onions and dried nori. Mix well and set aside in the fridge until ready to serve.

Step Two. Cut the wonton wrappers into triangles (slice in half from corner to corner). Working in batches, place them on a greased baking dish. Spritz them with some cooking spray and a dusting of salt. Bake for about 5-8 minutes, or until they are bubbling and turn lightly browned. Keep a close eye on them, ovens vary!

Wonton chips on a plate.

Step Three. Once the chips are ready, arrange them on a large plate. Layer on the marinated poke, avocado, jalapeño, cilantro and drizzle a little sriracha aioli over the dish. Eat right away. Enjoy!

Poke Chip nachos on a plate with toppings. Up close photo.

Recipe Pairings

Poke Nachos are great on their own for a lighter meal or for a fun sharable appetizer. I love enjoying them with a glass of champagne. If you want to pair it with more, I have you covered!

Poke Chip Tips

  • Don’t overcook the wonton wrappers. They can burn quick, so keep an eye on them and check back often.
  • Grab sushi grade fish that’s on sale. It can get expensive, so grab what fits in your budget. Ask the fish attendant for help if needed. I can assure you making these at home will give you WAY more fish to enjoy on these poke nachos.
  • Top with your favorite toppings. There are so many options, corn, tomatoes, cubed cucumber and so on. Experiment!

Recipe FAQs

Can I make Poke Chips with cooked fish?

Yes, use cooked shrimp or cooked scallop if you’d like.

Can Poke Chips be make ahead of time?

Yes, keep the sushi grade fish marinating for up to 3 hours in the refrigerator and serve it over the wonton chips just before enjoying.

Other Fish recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Poke Chip nachos on a plate with toppings.
5 from 1 vote

Poke Chips

Poke Chips are basically nachos made with fresh sushi grade fish and asian ingredients you will love. A wonderful "lightened up" dish to share. 
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4

Equipment

  • mixing bowl
  • baking sheet

Ingredients 

  • ½-1 lb sushi grade ahi tuna , or salmon.
  • 2 Tbsp soy sauce, low sodium
  • 1 Tbsp sesame oil
  • 1 tsp sesame seeds
  • 2 Tbsp green onions, sliced thin
  • 2 Tbsp nori, crushed or sliced

Toppings & Add Ins

  • 10-20 wonton wrappers, sliced into triangles
  • 2 Tbsp Sriracha
  • 2 Tbsp kewpie mayo , or regular mayo
  • 1 Jalapeño sliced, *optional
  • 1 avocado cubed, *optional
  • 2 Tbsp cilantro, chopped , for garnish

Instructions 

  • Cut the wonton wrappers into triangles (slice in half from corner to corner). Working in batches, place them on a greased baking dish. Spritz them with some cooking spray and a dusting of salt. Bake for about 5-8 minutes, or until they are bubbling and turn lightly browned. Keep a close eye on them, ovens vary! 
  • Once the chips are ready, arrange them on a large plate. Layer on the marinated poke, avocado, jalapeño, cilantro and drizzle a little sriracha aioli over the dish. Eat right away. Enjoy! 

Notes

  • Don’t overcook the wonton wrappers. They can burn quick, so keep an eye on them and check back often. 
  • Grab sushi grade fish that’s on sale. It can get expensive, so grab what fits in your budget. Ask the fish attendant for help if needed. I can assure you making these at home will give you WAY more fish to enjoy on these poke nachos. 
  • Top with your favorite toppings. There are so many options, corn, tomatoes, cubed cucumber and so on. Experiment! 
I recommend eating the fish the same day it’s made for optimal freshness. 

Nutrition

Serving: 0.25 of the poke chips | Calories: 241kcal | Carbohydrates: 19g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 850mg | Potassium: 208mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1423IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4
Calories: 241
Keyword: Poke Chips
Like this recipe? Leave a comment below!

About Bailey


You may also like

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment