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Yard House Poke Nachos Recipe
Capri Koch

Yard House Poke Nachos Recipe

Recreate the famous Yard House Poke Nachos Recipe at home with crispy wonton chips, sushi-grade ahi tuna, creamy avocado, spicy sriracha aioli, soy glaze, and fresh toppings. This easy copycat appetizer is restaurant-quality and ready in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, asian inspired recipes, copycat recipes, Party Food, seafood recipe, starter
Cuisine: American, Asian Fusion, Hawaiian, Japanese
Calories: 430
Ingredients Equipment Method Video Notes

Ingredients
  

Crispy Wonton Chips
  • 24 pieces Wonton Wrappers Cut into triangles
  • 2 cups Vegetable Oil For frying

Ahi Tuna Poke

  • 8 oz Sushi-Grade Ahi Tuna Fresh, diced
  • 2 tbsp Soy Sauce Low sodium preferred
  • 1 tbsp Sesame Oil Toasted
  • 1 tsp Rice Vinegar Adds brightness
  • 1 tsp Sriracha Optional
  • 1 tsp Honey Balances flavor
  • 1 tsp Sesame Seeds Toasted
  • 2 tbsp Green Onions Thinly sliced

Toppings

  • 1 whole Avocado Diced
  • 1 small Jalapeño Thinly sliced
  • 2 tbsp Cilantro Chopped
  • 2 tbsp Pickled Ginger Optional
  • 1 tbsp Black Sesame Seeds Garnish

Spicy Aioli

  • ¼ cup Mayonnaise Full-fat
  • 1 tbsp Sriracha Adjust heat
  • 1 tsp Lime Juice Fresh

Soy Glaze

  • 2 tbsp Soy Glaze Drizzle before serving

Equipment

  • 1 Sharp chef's knife For slicing tuna
  • 1 Mixing bowl Marinating tuna
  • 1 Deep Frying Pan Frying wontons
  • 1 Slotted Spoon Remove fried wontons
  • 1 Paper Towels Drain excess oil
  • 1 Small bowl Mix sauces
  • 1 Cutting board Food prep
  • 1 Tongs Assemble nachos

Method
 

  1. Slice wonton wrappers into triangles.
  2. Heat vegetable oil to 350°F (175°C).
  3. Fry wonton triangles for 30–45 seconds until golden and crispy.
  4. Drain on paper towels and allow to cool completely.
  5. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, sriracha, sesame seeds, and green onions.
  6. Add diced sushi-grade ahi tuna and gently toss to coat.
  7. Refrigerate for 10 minutes.
  8. Mix mayonnaise, sriracha, and lime juice to make the spicy aioli.
  9. Arrange crispy wonton chips on a serving platter.
  10. Spoon marinated ahi tuna evenly over the wontons.
  11. Add diced avocado and jalapeño slices.
  12. Drizzle with spicy aioli and soy glaze.
  13. Garnish with cilantro, sesame seeds, and pickled ginger.
  14. Serve immediately while the wontons remain crispy.

Video

Notes

Chef Tips

  • Always use sushi-grade ahi tuna.
  • Assemble just before serving to keep wontons crispy.
  • Chill the tuna before mixing.
  • Slice avocado immediately before serving.
  • Use homemade wonton chips for the best crunch.

Storage

Store tuna separately from wonton chips for up to 24 hours.

Reheating

Do not reheat the assembled dish.
Wonton chips can be crisped in the oven at 325°F for 5 minutes.

Freezing

Not recommended.

Make Ahead

Prepare all toppings and sauces several hours ahead.
Assemble immediately before serving.