Fried Chicken Skin and Shoyu Ahi Poke Nachos
Enjoy this delicious pupu from Chef Keoni, featuring our crispy fried chicken skin and shoyu ahi poke.
Ingredients
- 1 bag Foodland Fried Chicken Skin
- 1 pound Foodland Shoyu Ahi Poke
- Sriracha mayo, to taste
- Unagi sauce, to taste
- 1/4 pound Imitation crab salad
- 1 Fresh avocado, diced
- Masago, to taste
- Furikake
- Green onions
Instructions
- Place chicken skin on plate.
- Sprinkle the chicken skin evenly with the shoyu ahi poke.
- Drizzle sriracha mayo and unagi sauce over the poke and chicken skin.
- Sprinkle the imitation crab salad and avocado over the sauces.
- Garnish with masago, furikake and chopped green onions.
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