Poke Rice Paper Chips Recipe

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These Poke Rice Paper Chips taste like an American who’s never been to Hawaii showed up on the Big Island and demanded nachos, but everybody was like “Brah, you’re on vacation in paradise. Why you asking for nachos?” So they fried up some rice paper chips then threw some poke on top with wasabi mayo and a little furikake and told the guy that this dish was an ancient Hawaiian tradition done to impress important visitors from afar. The guy took one bite and was like “Gotdang! I’ma call these Hula Hula Nachos.” Then he ate like 5 orders of Hula Hula Nachos and spent the rest of his night making joke after joke about getting lei’d. Everybody was delighted to have him there.

PREP TIME

25 mins

COOK TIME

5 mins

SERVINGS

24

Ingredients

Wasabi Mayo

  • 1/4 cup Kewpie mayo
  • 1 Tbsp wasabi
  • 1 tsp water

 

Tuna Poke Salad

  • 12 oz sushi grade ahi tuna, cut into 1/2” cubes
  • 1 mango, cut into 1/2” cubes
  • 1 avocado, diced
  • 2 Tbsp kewpie mayo
  • 2 Tbsp sriracha
  • 2 Tbsp pickled ginger, diced
  • 2 Tbsp tamari (or soy sauce)
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 large green onion, thinly sliced
  • 1/2 tsp white sesame seeds, plus more for garnish

 

Poke Rice Paper Crisps

  • 3 large rice papers, cut into 1/8ths
  • Canola oil, for frying
  • Tuna Poke Salad
  • Wasabi Mayo
  • Furikake, for garnish

Poke Rice Paper Chips on a cutting board next to fresh scallions

COOKING INSTRUCTIONS:
Poke Rice Paper Chips

Wasabi Mayo

  1. In a small bowl, mix mayo and wasabi until well-combined. Transfer to squeeze bottle and chill in fridge until ready for use.

 

Tuna Poke Salad

  1. In a large bowl, add all ingredients and gently toss until well-combined. Chill in fridge until ready for use.

 

Poke Rice Paper Chips

  1. Fill large pan with 1/2” deep oil. Heat to 350ºF.
  2. Working 1 rice paper eighth at a time, fry for a few seconds until crispy. Remove from heat to paper towel-lined sheet to drain. Repeat until all rice paper is fried.
  3. To build the Tuna Poke Salad Crisps, top each rice paper with Tuna Poke Salad, a drizzle of Wasabi Mayo, then furikake for garnish. Serve immediately.

PAIRINGS:
Poke Rice Paper Chips

Riesling

Sparkling Brut Rosé

American IPA

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