Poke Nachos Yard House Recipe
Ever have a hankering for both sushi and nachos? Well, poke nachos are here to answer your prayers! Inspired by the famous Yard House dish, this recipe lets you recreate those delicious flavors right in your kitchen.We'll break down everything you need to know about Yard House poke nachos, from why they're so good to exactly what's in them. Plus, we'll walk you through a super simple recipe so you can enjoy this awesome appetizer (or light meal!) anytime you want.
Equipment
- Sharp knife
- Cutting board
- Mixing bowls (2)
- Large platter or serving dish
- Saucepan (optional, for frying wonton chips)
- Slotted spoon (optional, for frying wonton chips)
- Tongs
Ingredients
- 1 package wonton wrappers
- Vegetable oil for frying
- 1 pound sushi-grade ahi tuna, cubed
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust for desired spice level)
- 1/2 teaspoon grated ginger
- 1 clove garlic, minced
- 1 scallion, thinly sliced
- 1 ripe avocado, diced
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Sriracha mayo (store-bought or homemade)
- Nori seaweed (optional, thinly sliced)
- Sesame seeds (optional, for garnish)
Instructions
- Heat about 1 inch of vegetable oil in a saucepan over medium heat.
- Carefully cut the wonton wrappers into triangles.
- Fry the wonton triangles in batches until golden brown and crispy.
- Drain on paper towels.
- In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, ginger, garlic, and scallion.
- Add the ahi tuna cubes and toss to coat.
- Marinate for at least 15 minutes, or up to 30 minutes for stronger flavor.
- If you didn't make your wonton chips, use store-bought fried wonton strips.
- Spread the wonton chips on a large platter.
- Top with the marinated ahi tuna.
- Add your favorite toppings like avocado, green onions, cilantro, sriracha mayo, nori seaweed (if using), and sesame seeds (if using).