Salmon Poke Nachos

Just Jen - "Feeling Adventurous "


  • Pickled chili:
  • 1 jalapeño, thinly sliced
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt
  • Spicy mayo:
  • 4 tablespoons Japanese mayo (kewpie)
  • 2 tablespoons Sriracha
  • For the chips:
  • 8 blue corn tortillas
  • Aonori seaweed flakes, to taste
  • Salt, to taste
  • Olive oil
  • For the poke:
  • 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
  • For the rest:
  • 1 small ripe avocado, cubed
  • Chopped cilantro, to taste
  • More sesame seeds


  1. Combine pickled chili ingredients and set aside. Combine spicy mayo ingredients and transfer to a small squeeze bottle.
  2. Preheat oven to 400 degrees. 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.
  3. In a bowl, combine all poke ingredients.
  4. To assemble, place a layer of chips on a platter, 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.