Crispy Rice Chips with Garlic Gochujang Tuna
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Fried pieces of rice paper are fried in oil until they puff up and become crispy. Also, I fill the fried rice chips with raw tuna tossed in a garlic and gochujang sauce for a take on poke that makes a great appetizer.
Is it obvious I have an obsession with eating seafood (cooked or raw) in a variety of creamy, spicy sauces? Also, it’s always a hit and there are so many iterations from fried bang bang shrimp to salmon poke in togarashi sauce or teriyaki salmon with sriracha cream sauce.
Crispy Rice Chips with Garlic Gochujang Tuna
Table of contents
Using Raw Fish
While it can seem intimidating since you are working with raw fish (as long as you buy fresh high-quality ingredients) there is no reason for it to be daunting.
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their fish can be eaten raw. Also, if they don’t know then that is a red flag within itself.
It is important to make note of how long the store or fishmonger has had the fish. I buy the sushi-grade fish from my local seafood market the day of, or day before, making dinner as fresh as possible. All fish that is going to be eaten raw should be previously frozen. This kills any harmful parasites.
Where to Buy Sushi Grade Fish
- At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that can be used for spicy tuna crispy rice. Then, ask your fishmonger for more advice! They are a great resource.
- At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
- Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co. also available on Goldbelly.
Key Ingredients in This Recipe
- Tuna – Be sure to use fish that is as fresh as possible. I recommend using the fish within 24 hours of purchasing it. I cut the fish into small cubes so it is easily tossed in the sauce and served over the rice crackers.
- Rice paper – The chips are made from pieces of Vietnamese rice paper, goi cuon, cut into pieces. Also, these pieces of paper are softened in water and used to make summer rolls. I fry them until they create crispy cups for this recipe. Made from rice flour and tapioca flour these are naturally gluten free.
- Butter – The base of the sauce in this recipe is made with garlic cooked in butter with sesame seeds.
- Gochujang – Gochujang is a Korean fermented chili paste that adds some sweet and savory heat to any dish. It can be found in the Asian section of most grocery stores these days. Also, I like to keep my fridge stocked with gochujang and since the condiment is fermented, it lasts a long time.
- Mayonnaise – Mayonnaise helps to create a creamy sauce.
How to Make Crispy Rice Chips with Garlic Gochujang Tuna
Step 1: Cut rice paper
Use scissors to cut the rice paper into 8 wedges. Fill a large heavy bottomed or cast iron pan with enough oil to reach ½” (1.3cm) up the side of the pan. Heat oil to 350ºF (180ºC).
Step 2: Fry rice paper
Working a few pieces at time, gently add the rice paper to the hot oil and fry until crisp, about 2 seconds. Use tongs to remove the crispy pieces to a paper towel lined plate to drain. Repeat with the remaining rice.
Step 3: Fry garlic and sesame seeds
Heat a small saucepan over medium-low heat, add the butter and allow to melt. Add the sesame seeds and garlic and sauté until softened and fragrant but not crispy, about 2 minutes.
Step 4: Make the garlic gochujang
Remove from heat to a medium mixing bowl and let cool completely. Whisk in the gochujang, mayonnaise, vinegar and 1 tablespoon water until completely combined. Then, cover and refrigerate until ready to use.
Step 5: Mix the tuna
Add the cut fish and half the green onions to the mixing bowl with the sauce. Then, toss to combine.
Step 6: Assemble and serve
Spoon the coated fish onto the rice chips and garnish with the remaining green onion. Serve immediately.
Tips and Tricks for This Recipe
Make the sauce ahead of time
The gochujang garlic sauce can be made and stored refrigerated in an airtight container for up to a week.
Swaps and substitutions
- Swap the raw fish for another favorite protein like tuna poke, cooked shrimp, cooked salmon or even fried chicken!
- Also, add some veggies to the mix! This also helps to stretch the fish further if needed to feed more. I like to add some edamame, avocado or even wasabi peas for a little spicy crunch.
Other Recipes to Try
If you enjoy this puffed rice chip recipe, give these a try and follow me on Instagram for more updates:
Crispy Rice Chips with Garlic Gochujang Tuna
Ingredients:
- 3 (8-inch) pieces Vietnamese rice paper
- Vegetable oil for frying, as needed
- 3 tablespoons unsalted butter
- 2 teaspoons toasted sesame seeds
- 2 cloves garlic, minced
- 2 tablespoons gochujang
- 2 tablespoons mayonnaise
- 2 teaspoons rice vinegar
- ½ pound sushi-grade tuna
- 2 green onions, thinly sliced, divided
Instructions:
- Use scissors to cut the rice paper into 8 wedges. Fill a large heavy bottomed or cast iron pan with enough oil to reach ½” (1.3cm) up the side of the pan. Heat oil to 350ºF (180ºC).
- Working a few pieces at time, gently add the rice paper to the hot oil and fry until crisp, about 2 seconds. Use tongs to remove the crispy pieces to a paper towel lined plate to drain. Repeat with the remaining rice.
- Heat a small saucepan over medium-low heat, add the butter and allow to melt. Add the sesame seeds and garlic and sauté until softened and fragrant but not crispy, about 2 minutes.
- Remove from heat to a medium mixing bowl and let cool completely. Whisk in the gochujang, mayonnaise, vinegar and 1 tablespoon water until completely combined. Cover and refrigerate until ready to use.
- Add the cut fish and half the green onions to the mixing bowl with the sauce. Toss to combine.
- Spoon the coated fish onto the rice chips and garnish with the remaining green onion. Serve immediately.
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