Name: Salmon Poke Nachos
Prep time: 15 min
Total time: 15 min
Cuisine: Hawaiian
Ingredients: Shrimp chips (about 30, for layering); 1 lb sushi-grade salmon; 1/3 cup Kewpie Mayo; 3 tbsp gochujang; 2 green onions (scallions), chopped; 1/4 cup tobiko; Black sesame seeds, to taste; Mixing bowls; Chef knife; Cutting board

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salmon poke nachoes on crispy shrimp chips

Poke nachos are a build-your-own appetizer that swaps tortilla chips for crispy shrimp chips. You cube sushi-grade salmon, toss it in a spicy Kewpie mayo and gochujang sauce, then spoon a few pieces onto each chip and finish with tobiko, green onion, and black sesame. No cooking, no oven, ready in about 15 minutes.

The first time I ordered these out, I stared at the little stack of chips, did some quick math on the bill, and realized I could build a whole platter at home for the price of one appetizer. So I did. The homemade version turned into one of my favorite things to put out when people come over, because everyone gets to grab their own perfect bite.

There is something about the crunch of a shrimp chip against cool, creamy salmon that just works. The chip shatters, the spicy mayo hits, and then you get little pops of tobiko on top. It feels fancy, but it is one of the easiest things you can make with zero stove time.

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What Are Poke Nachos?

Poke nachos are a fusion appetizer that takes the seasoned raw fish from Hawaiian-style poke and serves it nacho-style over a crunchy chip base instead of a bowl of rice. Restaurant versions (the Yard House one is probably the most famous) usually pile spicy tuna or salmon over fried wonton chips or tortilla chips with avocado, seaweed salad, and a drizzle of spicy mayo. My version leans Japanese-Korean: salmon in a Kewpie mayo and gochujang sauce, stacked on shrimp chips. It’s the same raw-fish-on-a-crunchy-base idea as my spicy miso tuna on rice paper chips.

What Do You Put on Poke Nachos?

The base is a crispy chip, a scoop of sauced fish, and a few bright toppings, and everything after that is flexible. I keep mine simple with tobiko for pops of salt, green onion for freshness, and black sesame for a nutty finish. If you want to turn it into more of a loaded platter, thin-sliced avocado, cucumber, shredded nori, a drizzle of unagi sauce, or a pinch of shichimi togarashi all belong here.

How Are These Different From Yard House Poke Nachos?

The Yard House poke nachos are built on crispy wonton chips with marinated ahi tuna, avocado, sriracha aioli, and a sweet soy drizzle, served as a shareable starter. Mine keep the same spirit but use shrimp chips for a lighter, airier crunch and salmon instead of tuna, which is easier to find sushi-grade at most grocery stores. The gochujang in the sauce also gives it a deeper, slightly funky heat you won’t get from plain sriracha.

Gloved hand lifting a shrimp chip loaded with salmon poke, orange tobiko, scallions, and sesame seeds over a full plate

Tips for Making Poke Nachos

1. Start with the freshest sushi-grade salmon

Because the salmon stays raw, quality matters more than anything else. Buy sushi-grade or sashimi-grade salmon from a fishmonger you trust, keep it cold until the last minute, and give it a sniff. It should smell like clean ocean, never fishy. If you can’t find sushi-grade salmon, this works with cooked options too, like flaked air fryer salmon bites or even imitation crab.

2. Keep the shrimp chips in a single layer

Shrimp chips are delicate, so lay them flat in one even layer with no overlap. Stacked chips get soft fast and you lose that shatter. Assemble on a wide plate or platter so each chip has room to hold its topping.

3. Taste and balance the sauce

The Kewpie mayo brings the creaminess and the gochujang brings heat and umami. Start with 3 tablespoons of gochujang for a medium kick, then taste and add more if you like it spicier. A tiny squeeze of lime or a few drops of sesame oil rounds it out. If you love a creamy salmon poke mix, this sauce will feel familiar.

4. Assemble right before serving

These are best the second they’re built. Shrimp chips soften quickly once the sauced salmon sits on them, so top them within a few minutes of serving. If you’re hosting, set out the chips, the bowl of salmon, and the toppings, and let everyone build their own.

Storage and Leftovers

Poke nachos don’t store well once assembled, since the chips go soft and raw fish is best eaten the day you buy it. If you have leftover sauced salmon, keep it in an airtight container in the fridge and eat it within 24 hours, spooned over warm rice for a quick poke bowl the next day or pressed onto crispy rice like my spicy salmon on crispy rice. Don’t top fresh chips until you’re ready to eat.

For a way to use salmon that keeps for days instead of hours, the Air Fryer Teriyaki Salmon Jerky is a good bookmark, with a teriyaki glaze and an air fryer cook that turns salmon into a high-protein snack.

Close-up of a shrimp chip nacho holding salmon cubes, spicy orange mayo, tobiko, sliced scallions, and black sesame seeds

Equipment

Ingredients

Here’s what goes into these poke nachos, plus a few easy swaps. Full measurements are in the recipe card below.

Shrimp chips: the crunchy base. Prawn crackers from any Asian grocery work great. Tortilla chips or fried wonton chips are fine subs.
Sushi-grade salmon: the star. Sushi-grade tuna works too for a more classic poke.
Kewpie Mayo: Japanese mayo, richer and tangier than regular. Regular mayo with a splash of rice vinegar works in a pinch.
Gochujang: Korean chili paste for heat and umami. Sriracha or a spicy mayo can stand in.
Green onion, tobiko, and black sesame seeds: the toppings that make each bite feel finished.

How to Make Poke Nachos

Cube the salmon into small, even pieces (about 1/2 inch) and chop the green onion.
In a medium bowl, whisk the Kewpie mayo and gochujang until smooth.
Add the cubed salmon and fold gently until every piece is coated.
Lay shrimp chips in a single layer on a plate or platter, covering the surface with no overlap.
Spoon 2 to 4 salmon cubes onto each chip, then top with black sesame, green onion, and tobiko.
Add a second layer of shrimp chips and repeat. Add a third layer if you want a taller stack.
Serve immediately, while the chips are still crisp.

If you build a batch of these poke nachos, leave a star rating on the recipe card below and drop a comment to let me know how spicy you took the sauce. It really helps other readers find the recipe.