Place the diced sushi-grade tuna into a mixing bowl. Add soy sauce, sesame oil, rice vinegar and sriracha. Stir gently until the tuna is evenly coated. Refrigerate while preparing the remaining ingredients.

Stack the wonton wrappers on a cutting board. Cut each wrapper diagonally into triangles. These pieces will become the crispy base for your poke nachos.

Pour vegetable oil into a deep skillet. Heat over medium-high heat until hot. The oil should be ready for frying but not smoking excessively.

Carefully place several wonton triangles into the hot oil. Fry for about thirty seconds per side. They should become golden and crispy very quickly.

Remove the fried wonton chips using tongs. Place them on paper towels to absorb excess oil. Let them cool completely before assembling the nachos.

In a small bowl, combine mayonnaise, sriracha and lime juice. Stir until smooth. This sauce adds creaminess and a gentle spicy kick.

Place the cooled wonton chips on a large serving platter. Spread them evenly to create a sturdy base for all the toppings.

Remove the tuna from the refrigerator. Spoon it evenly over the wonton chips. Try to distribute it across the platter so every chip gets some tuna.

Sprinkle avocado, green onions, jalapeños, cilantro and sesame seeds over the tuna. The fresh toppings add color, texture and delicious flavor.

Finish by drizzling the spicy sauce over the entire platter. Serve immediately while the wonton chips remain crisp and crunchy.