Listen, I love my poke bowls like any good millennial should, but sometimes I want to mix it up. Sometimes I want poke straight out of the mixing bowl sans rice. And sometimes, I like to get fancy and serve poke on crispy, briny seaweed.
Adapted from a recipe by Liholiho Yacht Club’s Ravi Kapur, this is one of my favorite appetizers to make. It’s a showstopper and delicious to boot. The crackers are a little bit time consuming but the method is easy. Just make sure you assemble the final dish at the last minute so the crackers don’t get soggy.
Canola oil, for frying
3/4 cup cornstarch
Four 8-inch-square nori sheets, cut into quarters
1/4 cup mayonnaise
1 1/4 teaspoon soy sauce
1 teaspoon chili garlic sauce
12 ounces sushi-grade tuna cut into 1/2-inch dice
4 teaspoons minced green onion
2 teaspoons minced ginger
2 teaspoons seeded and minced jalapeno
1/2 teaspoon toasted sesame oil
1. Make the nori crackers: in a large frying pan, heat 1 inch of oil to medium-high. Set a rack over a baking sheet and line with paper towels.
2. In a medium bowl, whisk the cornstarch with 1/2 cup of water until smooth. Dredge the nori in the cornstarch mixture, letting the excess drip off. Slowly drop the nori into the hot oil and fry for 2 minutes. Flip and fry for 2 minutes longer, until crisp. Transfer to the rack, season with salt and let cool.
3. Make the spicy mayonnaise: In a small bowl, whisk the mayonnaise, 1/4 teaspoon soy sauce, and chili garlic sauce until smooth. Set aside.
4. Make the poke: In a large bowl, fold the tuna, green onion, ginger, jalapeno, remaining soy sauce, and sesame oil together; season with salt.
5. Place the poke onto the nori crackers and dollop with some of the spicy mayo. Serve immediately.