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Poke Nachos
- Total Time: 12 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
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- 200 g corn chips
- 200 g cherry tomatoes, chopped
- 100 g edamame beans, frozen
- 1/2 red onion, finely chopped
- 2 avocados, cut into cubes
- 1/2 cup fresh coriander leaves, chopped
- 250 g fresh sashimi, cut into cubes (salmon, tuna or both)
- 1 tbsp toasted sesame seeds
- 50 ml soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 2 cm fresh ginger, grated
Instructions
- Heat the edamame per packet instructions (usually 2 mins in boiling water does the trick)
- Arrange the corn chips on a large serving plate. Then top with tomatoes, cooked edamame, onion, avocado, coriander, sashimi and sprinkle with sesame seeds
- Combine the soy sauce, sesame oil, honey and ginger to make the dressing. Shake well and then pour over the nachos just before serving.
Notes
- This serves 4-6 as an entree
- Gluten-free option: Use gluten-free corn chips and Tamari or gluten-free soy sauce instead.
- I like to make this with a combination of tuna and salmon sashimi as the colours and flavour are great, but either one on its own works well.
- Prep Time: 10 mins
- Cook Time: 2 mins
