I make poke once a week and this is my new favorite way to enjoy it. Seaweed Rice Paper Chips are easy to make and they are super light, crispy and have the most satisfying crunch! These chips are the perfect vessel for Spicy Ahi Poke – the ahi is coated in a spicy creamy sauce
You’ll need rice paper + roasted seaweed that come in these snack packs. You could also cut up sushi nori instead
These need to be fried right after you attach the seaweed to the rice paper, if it sits, the rice paper starts to absorb the water and it won’t puff up as much.
Make sure you oil stays around 370°F-380°F, if the oil temp is too low, the chips won’t puff up
Find sashimi ahi tuna at your local Japanese or Korean market
I also like to top it with extra masago, love the texture and the slightly salty sweet flavor it adds
These chips are extra light and crispy, the perfect vessel for poke