Name: Salmon Poke Nachos
Ingredients: 1 jalapeño, thinly sliced; 2 tablespoons white vinegar; 1/8 teaspoon salt; 4 tablespoons Japanese mayo (kewpie); 2 tablespoons Sriracha; 1 pound sashimi-grade salmon, cut into small cubes; 2 tablespoons scallions, thinly sliced; 3 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon lime juice; 2 teaspoons rice wine vinegar; 1/2 tablespoon Sriracha; Black & white sesame seeds, to taste; 8 blue corn tortillas; Aonori seaweed flakes, to taste; Salt, to taste; Olive oil; Chips; Poke; Spicy mayo; 1 small ripe avocado, cubed; Chopped cilantro, to taste; More sesame seeds

Pickled Chili

Combine pickled chili ingredients and set aside.

Spicy Mayo

Combine spicy mayo ingredients and transfer to a small squeeze bottle.

1 pound sashimi-grade salmon, cut into small cubes

Poke

Chips

Stack the tortillas and slice into eighths.

Transfer to a baking sheet and toss with olive oil, aonori flakes and salt.

Spread into one even layer and bake for 10 minutes, flipping them halfway through baking.

Assembly

Top with half of the poke, some avocado, then add another layer of chips and the rest of the poke.

Drizzle spicy mayo, top with more avocado, black and white sesame seeds, pickled chili and cilantro.

Jen shares recipes inspired by her travels, bringing her favorite flavors from around the world into her own kitchen.