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Yard House Poke Nachos Recipe Card

Yard House Poke Nachos Recipe

Make crispy copycat Yard House poke nachos recipe at home with fresh ahi tuna, homemade fried wonton chips, creamy spicy mayo, and ripe avocado.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

Ahi Tuna Poke & Marinade
  • 1 lb sashimi-grade ahi tuna 450 g, cut into 1/2-inch cubes
  • 2 tbsp Kikkoman soy sauce 30 ml
  • 1 tbsp Kadoya pure toasted sesame oil 15 ml
  • 0.25 cup sweet Maui onion 40 g, finely diced
Crispy Wonton Chips
  • 24 sheets Nasoya wonton wrappers cut diagonally into 48 triangles
  • 2 cups Crisco canola oil 475 ml, for frying
Spicy Mayo & Toppings
  • 3 tbsp Kewpie mayonnaise 45 ml
  • 1 tbsp Huy Fong Sriracha chili sauce 15 ml
  • 1 medium Hass avocado diced
  • 1 tbsp J-Basket furikake seasoning 7 g
  • 2 stalks green onions thinly sliced

Equipment

  • Sharp chef knife Slices raw tuna cleanly
  • Cutting board Clean prep surface
  • Medium mixing bowl Tosses tuna with marinade
  • Heavy skillet Fries wonton wrappers evenly
  • Spider strainer Lifts hot chips from oil
  • Wire cooling rack Drains excess frying oil

Method
 

Prep & Marinate
  1. Pat raw ahi tuna completely dry with paper towels and slice into half-inch bite-sized cubes.
  2. Toss tuna with soy sauce, toasted sesame oil, and diced sweet onion in a bowl. Cover and marinate in the refrigerator for thirty minutes.
Fry Chips & Mix Sauce
  1. Heat oil in a skillet to 350 degrees Fahrenheit (175 degrees Celsius). Fry wonton triangles in batches for one minute per side until golden brown and blistered. Drain on paper towels.
  2. Whisk Kewpie mayonnaise and Sriracha sauce in a small dish until completely blended into a smooth coral drizzle.
Assembly
  1. Arrange warm wonton chips on a large serving platter. Top with marinated tuna and diced avocado, drizzle with spicy mayo, and garnish with furikake seasoning and sliced green onions. Serve immediately.

Notes

Always keep the fried wonton chips and marinated ahi tuna separate until serving time. Assembling the nachos right before eating ensures every single chip stays perfectly crispy.