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.
Ingredients:
Canola oil, for frying
3/4 cup cornstarch
Four 8-inch-square nori sheets, cut into quarters
salt
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.
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