Spicy Ahi Tuna Poke with Crispy Seaweed Rice Paper Chips Recipe

January 10, 2022Van

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4-6

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 Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

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. Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

Make sure you oil stays around 370°F-380°F, if the oil temp is too low, the chips won’t puff up Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

Find sashimi ahi tuna at your local Japanese or Korean market Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

I also like to top it with extra masago, love the texture and the slightly salty sweet flavor it adds Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

These chips are extra light and crispy, the perfect vessel for poke Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

Spicy Ahi Poke with Crispy Seaweed Rice Paper Chips Recipe

Spicy Ahi Tuna Poke with Crispy Seaweed Rice Paper Chips Recipe

January 10, 2022 Van

Prep time: 15 minutes
Cook time: 10 minutes

Serves: 4-6

Ingredients

16 oz Sashimi Grade Ahi Tuna, cut into ½ inch cubes
¼ Cup Best Foods or Kewpie Mayo
2-3 Teaspoons Sriracha
1½ Teaspoons Japanese Soy Sauce
1½ Teaspoons Sesame Oil
⅛ Teaspoon Fine Sea Salt
2 Green Onions, green parts only, finely chopped
2 Tablespoons finely diced Sweet Onion, (optional)
1 Tablespoon Masago, (optional)
32 Pieces of Roasted Seaweed
8 Sheets Rice Paper (aka Bánh tráng)
Frying Oil

Method

1)
In a bowl, add 16 oz of cubed Ahi Tuna, ¼ Cup Best Foods or Kewpie Mayo, 1-3 Teaspoons Sriracha (depending on your spice level preference), 1½ Teaspoons Japanese Soy Sauce, 1½ Teaspoons Sesame Oil, ⅛ Teaspoon Fine Sea Salt, chopped Green Onions, diced Sweet Onion, 1 Tablespoon Masago and stir to combine well. Cover and refrigerate until you’re ready to serve.
2)
Use a heavy bottom pot, add 1-2 inches of frying oil and heat the oil until it’s between 370°F-380°F. Make sure to monitor the oil with a deep fry thermometer or the chips will not puff up properly. Cut the Rice Paper into quarters. Quickly dip a piece of seaweed into a plate of water and press it down firmly onto a rice paper quarter until it’s attached. It’s best to fry each piece immediately for about 5 seconds. You’ll have to multitask since you want to fry the rice paper right after you attach the seaweed. Drain the chips on a rack. When ready to serve, scoop poke onto the chips and Enjoy!