Hawaiian Ahi Poke with Wonton Crisps

Learn how to make this easy and delicious Hawaiian ahi poke recipe from the Kenmore in-house Chef Kari Karch!

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preparation Time
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cook Time
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152 per serving


  • 2 pounds fresh or sashimi-grade Ahi tuna steaks, cut into bite-size pieces
  • 1/2 cup soy sauce or liquid aminos
  • 3/4 cup chopped green onions, (tops included)
  • 2 tablespoons sesame oil
  • 1 tablespoons grated fresh ginger
  • 1 (or 2) chili pepper, cored, seeded, and finely minced
  • Coarse salt to taste
  • 1/3 cup chives
  • 1/4 teaspoons sriracha sauce
  • 1 tablespoons toasted sesame seeds
  • 1 package of wonton skins
  • Peanut oil for frying


Heat enough oil in a heavy-bottom pot to 350*. Cut wonton skins into triangles and fry a couple at a time till golden. Drain on paper towel.

Slice ahi tuna into tiny bite-size pieces.

In a large bowl, combine tuna, soy sauce, chives, green onions, sesame oil, ginger, chili peppers, salt, sesame seeds, sriracha sauce, salt & pepper to taste and mix lightly.

Serve 1 teaspoon on each wonton crisp and garnish with chives

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.