Quick Recipe Version (TL;DR)
Quick Ingredients
- 30 square wonton wrappers (cut into triangles)
- 6 cups (1.5 quarts) neutral oil for frying, plus 1/2 tsp fine salt
- 1 lb sushi-grade ahi tuna, 1/2-inch dice
- 1/4 cup shoyu (soy sauce), 2 tsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tsp honey, 1 tsp grated ginger, 1 small garlic clove minced
- 1/3 cup thinly sliced sweet onion, 2 tbsp sliced green onion
- 1 large ripe avocado, diced
- 2 tbsp tobiko (flying fish roe)
- 2 tsp furikake
- Spicy Mayo: 1/3 cup Kewpie mayo + 1–2 tbsp sriracha + 1 tsp lime juice
- Quick Unagi Sauce: 1/4 cup soy sauce + 3 tbsp mirin + 2 tbsp sake (or water) + 1 1/2 tbsp sugar
Do This
- 1. Whisk poke marinade; toss with ahi, sweet onion, and green onion. Chill 10–15 minutes.
- 2. Simmer unagi sauce 6–8 minutes until glossy and syrupy; cool.
- 3. Stir spicy mayo ingredients until smooth; set aside.
- 4. Heat oil to 350°F (177°C). Fry wonton triangles in batches 30–45 seconds per side until golden and bubbled. Drain and salt.
- 5. Dice avocado. Gently drain excess poke marinade.
- 6. Mound chips on a platter. Spoon on poke and avocado. Drizzle spicy mayo and unagi sauce. Finish with tobiko, furikake, and extra green onion. Serve immediately.
Why You’ll Love This Recipe
- Crispy-crunchy wonton chips meet silky, shoyu-sesame ahi for an irresistible texture combo.
- Make-ahead elements: fry chips and mix sauces in advance, then assemble in minutes.
- Balanced flavors: salty-sweet unagi glaze, bright spicy mayo, and nutty furikake.
- Perfect pupu for a crowd; easy to scale for parties or game day.
Grocery List
- Produce: Avocado, sweet onion, green onion, fresh ginger, garlic, lime
- Dairy: None
- Pantry: Sushi-grade ahi tuna, wonton wrappers, neutral frying oil, soy sauce (shoyu), toasted sesame oil, rice vinegar, mirin, sake (or water), sugar or honey, sriracha, Kewpie mayo, furikake, tobiko
Full Ingredients
Wonton Chips
- 30 square wonton wrappers, cut diagonally into triangles (makes ~60 chips)
- 6 cups (1.5 quarts) neutral oil for frying (canola, peanut, or rice bran)
- 1/2 tsp fine sea salt
Shoyu-Sesame Ahi
- 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes (keep very cold)
- 1/4 cup shoyu (soy sauce)
- 2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tsp honey (or 3/4 tsp sugar)
- 1 tsp freshly grated ginger
- 1 small garlic clove, very finely minced
- 1/3 cup very thinly sliced sweet onion
- 2 tbsp thinly sliced green onion
Spicy Mayo
- 1/3 cup Kewpie mayonnaise
- 1–2 tbsp sriracha, to taste
- 1 tsp fresh lime juice
Quick Unagi (Eel) Sauce
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake (or water)
- 1 1/2 tbsp sugar
Toppings and Assembly
- 1 large ripe avocado, diced
- 2 tbsp tobiko (flying fish roe)
- 2 tsp furikake
- Extra sliced green onion (optional, for garnish)
Step-by-Step Instructions
Step 1: Prep and Chill the Ahi Poke
In a medium bowl, whisk the shoyu, sesame oil, rice vinegar, mirin, honey, ginger, and garlic. Add the diced ahi, sweet onion, and green onion. Toss gently to coat, cover, and refrigerate 10–15 minutes while you fry the chips. Keep the fish cold the entire time.
Step 2: Make the Unagi Sauce
In a small saucepan, combine soy sauce, mirin, sake (or water), and sugar. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring, until glossy and reduced to a syrup that lightly coats the back of a spoon. Remove from heat and let cool to room temperature; it will thicken slightly as it cools.
Step 3: Stir Together the Spicy Mayo
In a small bowl, whisk Kewpie mayo with sriracha and lime juice until smooth. Adjust heat with more or less sriracha to taste. Transfer to a squeeze bottle or leave in the bowl for spooning.
Step 4: Cut and Fry the Wonton Chips
Cut each wonton wrapper diagonally into two triangles. Pour oil into a deep, heavy pot to a depth of 2 inches and heat to 350°F (177°C). Fry wonton triangles in batches, 30–45 seconds per side, turning once, until golden and bubbled. Do not overcrowd. Transfer to a paper towel–lined sheet and immediately sprinkle lightly with fine salt. Repeat until all chips are fried.
Step 5: Dice Avocado and Drain Excess Marinade
Dice the avocado just before assembling. Gently lift the ahi from the bowl with a slotted spoon, letting excess marinade drip off so the chips stay crisp.
Step 6: Build the Nacho Pile
Arrange the wonton chips in a generous mound on a large platter. Spoon the shoyu-sesame ahi over the top, distributing evenly. Scatter the diced avocado all over.
Step 7: Finish with Sauces and Garnishes
Drizzle about 3–4 tablespoons spicy mayo and 3–4 tablespoons unagi sauce over the nachos in thin zigzags. Sprinkle with tobiko, furikake, and a little extra green onion. Serve immediately while the chips are still audibly crisp.
Pro Tips
- Keep it cold: Use sushi-grade tuna and keep it chilled until serving for the best texture and safety.
- Fry smart: Maintain 350°F oil. If chips brown too quickly, lower the heat; if they stay pale, raise it slightly.
- Drain the poke: Let extra marinade drip off before topping so the nachos stay crunchy.
- Bake alternative: Brush wonton triangles lightly with oil and bake at 375°F (190°C) for 7–10 minutes, turning once, until crisp and golden.
- Assemble last minute: Chips, sauces, and poke can be prepped ahead, but stack and drizzle right before serving.
Variations
- Salmon Poke Nachos: Swap ahi for sushi-grade salmon; keep the shoyu-sesame marinade the same.
- Spicy Volcano Style: Add thinly sliced fresh jalapeño and a sprinkle of chili crunch for extra heat.
- Tropical Twist: Add 1/2 cup small-diced ripe mango or pineapple for a sweet, bright counterpoint.
Storage & Make-Ahead
Fry wonton chips up to 1 day ahead; cool completely and store airtight at room temperature with a paper towel in the container. Mix spicy mayo and cook unagi sauce up to 5 days ahead; refrigerate and bring to room temperature before drizzling. Cut and marinate ahi up to 30 minutes before serving (for best texture and color, do not exceed 1 hour). Assemble just before eating. Leftover poke should be kept chilled and enjoyed within 24 hours. Assembled nachos do not store well—chips soften quickly.
Nutrition (per serving)
Approximate: 400 calories; 20 g fat; 28 g protein; 24 g carbohydrates; 2 g fiber; 980 mg sodium. Values will vary based on oil absorption and drizzle amounts.
