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Poke Nachos

  • Total Time: 12 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. Heat the edamame per packet instructions (usually 2 mins in boiling water does the trick)
  2. Arrange the corn chips on a large serving plate. Then top with tomatoes, cooked edamame, onion, avocado, coriander, sashimi and sprinkle with sesame seeds
  3. Combine the soy sauce, sesame oil, honey and ginger to make the dressing. Shake well and then pour over the nachos just before serving.


  • 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

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