• Wonton wrappers are thinner and more delicate than what gets sold (in the U.S. at least) as dumpling wrappers. They're made from wheat flour and sometimes have egg in the dough, though the ones I've used here do not. They're typically square, and you'll slice them in half on the diagonal (you can cut the whole stack at once) to make triangle-shaped chips.
• Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.

• Yellowfin tuna is also called ahi. (In Hawaii, ahi also includes bigeye tuna.) Yellowfin is tender, mild and fresh-tasting, and pretty widely available.These days, thanks to poke's popularity, my local fish markets all sell yellowfin tuna labeled "tuna for poke." They'll usually even dice it for you if you like. Hopefully the same is true for you. If not, you can source flash-frozen tuna online. Please refer to the FAQ section of the blog post for more details.
• A little bit of toasted sesame oil adds a deep, gorgeous flavor to the tuna. You can use regular toasted sesame oil or the kind with chili, depending on what spice level you’re going for. Don't use the untoasted sesame oil that's meant for cooking — it lacks the special flavor of the toasted variety.
• You can use any lower-sodium Japanese-style soy sauce, but tamari is my personal favorite for its smooth flavor profile and deep umami. (It's also gluten-free, but wonton wrappers aren't, so that's not the goal here.)
• There's something about slicing scallions on a deep angle that elevates a whole dish. It's such a silly and simple upgrade, but I really went for it here!

• Kewpie mayo is creamier, tangier, and more umami-fied than American mayo. It’s made with egg yolks instead of whole eggs, has a thinner consistency that makes it popular as a salad dressing base, and, not gonna lie, it has a little MSG in it. It's so good, and I'm really happy it's becoming easier to get in supermarkets. If you can't find it locally, you can order it online.
• In general, I always try to buy real wasabi paste if possible (the stuff made from actual Japanese wasabi as opposed to American horseradish and green dye). It has a mellower and generally just better flavor. That said, don't stress about it in this recipe. Poke nachos aren't that serious.

• Hass avocados are creamy and buttery and fabulous. If, like me, you don’t live in an area where avocados grow, you’ll still probably be able to find them at various stages of ripeness in your local stores. If you do live somewhere with plenty of access to different avocado varieties, feel free to use your favorite creamy cultivar.
• You can buy shelled edamame in the freezer section and steam them yourself, but sometimes I just use pre-cooked ones from a grocery store salad or sushi bar.
• I giggle every time I say eel sauce (also called unagi sauce or unagi sushi sauce), but it's such a satisfying combination of sweet, savory, and drizzle-able. No eels are harmed in the making of this product, in case you were wondering. It's so named because it's used to flavor eel (unagi) sushi. I found it in my local grocery store (not to brag), but if you can't, you can buy it online.
• Furikake is a fabulous Japanese condiment that I find myself sprinkling on everything from tomato sandwiches to popcorn (to poke nachos). It usually contains a blend of dried seaweed, sesame seeds, bonito flakes or a vegetarian substitute like musrhoom, salt, and little sugar.

About frying vs. baking the chips

Advance prep