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.

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

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

Step One. Preheat the oven to 350º. 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!

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!

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!

• Pair it with my Sushi Bake or Sushi Rolls.
• If you want to serve it as an appetizer, you can follow up with Lemon Pepper Salmon, Salmon burgers or Mediterranean Fish Bake to make it a whole meal.

Recipe FAQs

Other Fish recipes To Enjoy

Dinner

Blackened Salmon Tacos

Dinner

Fish Taco Bowls

Dinner

Tuna Pesto Pasta

Lunch

Open Face Tuna Melts