Heat 2 to 3 inches of vegetables oil in a large saucepan or medium skillet
until a deep-fry thermometer inserted in the oil registers 350 degrees F.
In a batch 4 or 5 at a time, fry the wonton skin to form a taco shell for 2 minutes
flipping carefully midway through to make sure they brown evenly.
Drain the finished wonton nachoes on a paper towel.
To assemble :
Layer and overlap the mixed poke cubes over the wontons on a platter,
garnish with radish sprouts, red tobiko and remaining diced onions