December 14, 2021Van
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Prep time: 15 minutes
Cook time: 15 minutes
Serves: 2-4
A yummy new way to enjoy poke! I saw the idea for the seaweed rice paper chips on Tastemade Japan’s Instagram a few days ago, and had to try it out!The chips are actually really yummy on their own with sea salt sprinkled on them, but I had some sashimi grade salmon in the fridge and thought the seaweed chips would be the perfect vessel for poke.The spicy, creamy poke paired with the extra crispy seaweed chips is the most amazing pairing of flavors and textures. Watch my Instagram Recipe Video here
Find sashimi grade salmon or ahi tuna at your local Japanese or Korean market
You’ll need rice paper + sushi nori to make the chips, if you can find the square shaped rice paper, that’s even better since you won’t have to cut them up
Cut out a square shape for the center
Cut the rice paper into quarters, this is how you lay them out on the nori
Bake them in a 210°F oven for about 10 minutes, this will dehydrate them and makes the rice paper puff up light and crispy
After they’ve been dehydrated, cut the sheet into quarters so you have 4 squares from each sheet
It’s best to use a deep fry thermometer to monitor the oil temp, you want it to stay around370°F-380°F. It only takes about 5 seconds to fry each chip. It’s a little trick to fry these because you have to prevent them from curling into a roll shape, watch my Instagram Recipe Video here to see how I do it
The texture of these chips are so amazing, very light and extra crispy – you get the most satisfying crunch when you take a bite
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December 14, 2021Van
- Prep time: 15 minutes
- Cook time: 15 minutes
- Serves: 2-4
www.foodisafourletterword.com
Ingredients
- 8 oz Sashimi Grade Salmon, cut into ½ inch cubes
- 2 Tablespoons Kewpie Mayonnaise
- 1½ Teaspoons Sriracha, or more to taste
- ½ Teaspoon La-Yu Chili Oil
- 1 Green Onion, green parts only, finely chopped
- 4 Sheets Sushi Nori (seaweed)
- 5 Sheets Rice Paper (aka Bánh tráng)
- Sea Salt
- Frying Oil
- Deep Fry Thermometer
Method
- 1)
Placed the cubed salmon into a bowl, add 2 Tablespoons Kewpie Mayonnaise, 1½ Teaspoon Sriracha, ½ Teaspoon La-Yu Chili Oil, ⅛ Teaspoon Fine Sea Salt, chopped Green Onion and stir to combine. Taste & season more if needed. Cover & refrigerate until you’re ready to serve
See AlsoPurin Recipe: How to Make Authentic Japanese PuddingThe Best Mochi Recipe20+ Japanese Pork Recipes to Wow Your Guests | SudachiChewy Hawaiian Butter Mochi Recipe* Watch my Instagram Recipe Video here
- 2)
Pre-heat oven to 210°F. Cut 4 Rice Paper sheets into quarters and use the last rice paper sheet to cut a 2.5 inch square. Place a sheet of nori on your work surface, dip the rice paper into a plate of water & press down onto the nori (use the photo above as a reference on how to layout the pieces) repeat with the other sheets of nori. Place onto 2 baking sheets lined with parchment or a silpat (seaweed side down).
- 3)
Put the baking sheets onto the center racks and bake at 210°F for about 10 minutes – this step dries the rice paper. Remove from the oven and cut the sheets into quarters, you should end up with 16 squares.
- 4)
Fill a pot with 1-2 inches of frying oil and heat the oil until it’s between 370°F-380°F. Use kitchen tongs & chopsticks to fry the seaweed chips. Drop them into the oil rice paper side down, and immediately use the tongs & chopsticks to hold the edges open & fry for 5 seconds, the rice paper should be puffed and crispy. Place onto a wire rack to drain. Sprinkle on a little bit of Sea Salt onto the seaweed chips. Scoop some poke onto the chips and Enjoy!
↓ Supplies to make this recipe ↓
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5 Comments
Khang
December 15, 2021 at 10:36 am
Do you have an air fryer to see if you can make these chips in there? The deep frying seems to be the only fussy part about this
Reply
Van
December 15, 2021 at 2:24 pm
Hi, I actually already tried using an air fryer to see if it would work – I have an Instant Omni Pro, it didn’t turn out well for me, either they didn’t puff up at all or a few flew up to heating element and got burnt.
Reply
Amanda
March 23, 2022 at 1:56 pm
Can I bake them in my air fryer (Ninja Foodi) first or will they become too crispy you think?
Reply
Van
March 29, 2022 at 8:31 am
Hello, sorry this recipe doesn’t work in an air fryer (I’ve already tried) the chips never puff up.
Reply
Van
December 18, 2021 at 8:17 am
A few people have asked how long these stay crispy for, I’d say it’s best to consume them within 12 hours of making them. After frying, let them cool completely before putting them into an air tight container. At 12 hours, they are still crispy, but not quite as crispy as when they’re first fried.
Reply
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