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Daysha’s Poke Nachos

Uwajimaya | Daysha's Poke Nachos Recipe
Hi there, Daysha here- all the way from the 808 to the 206!Uwajimaya is nothing short of a melting pot- as a culmination of food, culture, and community. I’ve been lucky enough to be a part of the ‘Waji ohana since moving from little ole’ Hilo town on the Big Island 4 years ago. Here, I get to share with you my take on Poke’ nachos- chips made of won ton pi topped with fresh fish, drizzled with spicy mayo and unagi sauce (my secret ingredient). Its good kine grindz (promise kine!) especially with the poke from our Seafood department. Make ‘um for your braddahs & frenz, and tag us @Uwajimaya if you do! Me ke Aloha - Daysha


1 lb – Poke of your choice. (We chose ½ lb furikaki ahi and  ½ lb spicy ahi from our Poke Counter.)

1/3 package of wonton skins (cut in half on the diagonal)

1 Tbsp – Tobiko (flying fish roe)

1 Tbsp – Furikake Rice Seasoning

1 Tbsp – Sesame Seeds

¼ cup – sweet onions (minced)

¼ cup – tomatoes (diced)

¼ cup – green onions (minced)

Unagi Sauce

Vegetable Oil for deep frying


1. Preheat vegetable oil to 360 degrees F

2. While oil is preheating, separate 1/3 of the wonton skins from the package.

3. Cut each wonton skin on the diagonal to make two triangular won ton chips.

4. Dice tomatoes.

5. Mince sweet onions and green onions.

6. Once oil is up to temp, fry wonton skins in small batches, careful not to overcrowd the pan. Fry wonton chips until light golden brown in color (around 30 seconds each side).

7. Remove chips and drain on a paper towel or cooling rack.


8. Place wonton chips on a serving dish and top with poke.

9. On top of the poke, evenly distribute the tobiko, sweet onion, green onion and tomato.

10. Sprinkle on sesame seeds and furikake.

11. Lastly, lightly drizzle unagi sauce over the chips.